Pork with Figs and Onion, Chinese Style
A Chinese-style braise of pork with candied figs, onion and garlic in a soy-tomato-vinegar sauce; from the book's ВИДЕО (video) grab-bag section.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 500 g lean | pork meat | |
| 3 candied | figs | |
| 10 small or 2 large heads | onion | |
| 6 cloves | garlic | |
| 3 tbsp | 45 ml | vinegar |
| 3 tbsp | 45 ml | soy sauce |
| — | salt | |
| 3 tbsp | 45 ml | tomato puree |
| for coating | flour |
Instructions
- Cut the pork into pieces. Halve the small onions and garlic cloves. If using large onion heads, cut them into large half-moons. Cut the candied figs into pieces; you can also use fruit from preserves.
- Heat fat in a pan, roll the meat in flour and set it to brown, stirring. Once it changes color, add the onion, garlic and figs. Salt to taste.
- Stir well and add 100 ml hot water. Mix the vinegar with the tomato puree and the soy sauce and add them to the dish. Braise until the meat is fully cooked.