By samcat-lynlet

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 10:21

Well I got all of the ingredients in for the Hung Shao Pork – I made a couple of substitutions because of what I already had in my cupboards – and I forgot the leek…I don’t think it made much difference to the stir fried veg.

The changes I made were that I used regular sugar instead of caster sugar with the pork – it’s only a teaspoon and I must have run out of caster sugar recently and not replaced it so regular sugar was the only way forward!

I also used regular soy sauce (the cheat soy sauce that Delia uses in HTC) instead of Dark Soy sauce.

Veg oil was used too instead of groundnut oil…

So only a few minor changes and I was trying to be sensible with not having to buy too many new products because I didn’t want the cost of this meal shooting through the roof – especially as it’s designed to turn a cheaper cut of meat into ‘something exotic’.

I’ve got to say that I was sorely disappointed with the results. I followed the recipe to the letter and the dish smelt amazing whilst I was cooking it. It was bubbling away nicely and the pork was really turning a wonderful colour – lots of caramalised gooeyness in the pan as it cooked. HOWEVER by the time the pork was served it had gone crunchy! Not burnt as such just rock solid!!! Not the best. In fact I served it to a friend who politely crunched his way through the first few pieces and then we both gave up because it was actually quite embarrassing it was that noisy!!!

The stir fried veg was nice– actually I think I let the cabbage catch a little on the pan and it improved the flavour (slightly charred cabbage is a good flavour for me!)..

Where did I go wrong??? I can’t imagine the pork is supposed to be crunchy.

Replies

By Yummy

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 11:44

What a shame you were disappointed with the results Sam, I haven't attempted it yet, daughter and family over at the mo and too busy, then we are off on hols for a week. Will leave it till we get back then I can concentrate a bit more on it. Will be interesting to see how the others fare with the recipe. What was the taste like (apart from the crunchiness)?
Yummy

By samcat-lynlet

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 11:50

Hi Yummy,

it was very tasty but far too salty. I couldn't have continued to eat the remainind pork even if it wasn't so crunchy.

I'm actually really upset because Delia has never let me down before and I'm pretty confident I did everything right when following the recipe!!!

PLUS I was serving it to a friend who I've only ever cooked for once before (lasagne which he LOVES!) so was trying to show off a bit and failed miserably. :(

By Dolly

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 12:20

Sam,
Sorry to read the above. We had belly pork yesterday for dinner but just roasted and the crackling was to die for. Although we got this piece from Jimmy's farm, it was very fatty and I actually prefer my local butchers, so back to him next week....
Dolly
:0)

By *Bramble

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 12:34

Sorry folks but my OH absolutely put his foot down about fatty belly pork, so I'm a no show :-(
Definitely on for the beef next time though!
Bramble xxx

By Dottie May

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 18:14

When I read Sam Cat's post I thought perhaps we had to cook the recipe this week but pleased to read Yummy that you won't be cooking it just yet so you clarified that point for me. Sorry to hear Sam that you weren't pleased with your effort. I will try to follow the exact ingredients but not sure about the Savoy Cabbage, Dottie Mayx

By Yummy

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 20:09

No worries Dottie, we have the WHOLE of September to have a go at this. Yummy x

By Biggles

Re: September Cook-a-Long (Hung Shao Pork)
01 Sep 2008 20:55

OK, bought my Poitrine de Porc today, thanks for your help Yummy. Also, they were selling a haunch of pig at a ridiculous price. So, now I've also got 10 kgs of piggy to turn into ham. All now squeezed into the freezer while I sort out the brine etc.
Looking forward to doing the Hung Shao Pork, probably be within 2 weeks. Sorry yours was a disappointment Samcat. I'll let you know how ours turns out.
Cheers Biggs