Braised Pork Tendon, Tail and Tongue
Golden in color, with pork tongue, pork tail, and tendons braised together until tender and richly savory.
Ingredients
Pork tongue (blanch in boiling water for 10 minutes, remove thick skin, slice)
100 g
Pork tail (scrape clean, cut into ~3cm segments)
100 g
Pork tendon (clean, cut into ~5cm segments)
100 g
Chinese flowering cabbage (blanch until cooked, line plate bottom or edge)
50 g
Lard
50 g
Ginger (smash lightly)
10 g
Scallion (tie into a knot)
10 g
Cooking wine
10 g
Rock sugar
15 g
Soy sauce
10 g
Salt
2 g
Good stock
300 g
Instructions
1
Step 1
Scrape and clean the pork tail, cut into segments about 3cm long. Put pork tongue in boiling water, boil for 10 minutes, remove and rinse in cold water, scrape off the thick skin on the tongue, cut into slices about 5cm long, 2cm wide and 0.5cm thick. Clean the pork tendon, cut into segments about 5cm long. Smash the ginger lightly, tie the scallion into a knot.
2
Step 2
Place a wok over high heat, add lard and heat until hot. Add tongue, tail, tendon, ginger and scallion, stir-fry briefly until surface moisture dries slightly.
3
Step 3
Add cooking wine, rock sugar, soy sauce, salt and stock, bring to a boil, skim off the foam. Pour into a clay pot and simmer over low heat until tender.
4
Step 4
Blanch the Chinese flowering cabbage until cooked, line the bottom of the plate (or arrange around the edge). Remove the scallion and ginger from the pot, scoop the braised ingredients onto the plate and serve.
