1. Cut shallow criss-cross pattern on a
thick piece of pork shoulder, marinate with miso, soya sauce, wine, 5 spices
powder and brown sugar for half an hour.
2. Sear pork at medium heat until just cooked.
3. Stir-fry khol rabi, cut into cubes, when soft, season with salt and pepper, add a cup of coconut milk. Reheat pork in sauce and serve when
sauce thicken.
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