this my 2nd community lunch dish for newgate learning hub on 12.3.2016. ^^
as the dish is apportioned on each plate then serve to the residents, the main consideration was to have enough pieces to feed 80pax.
for this preparation, i used 1.4kg pork collar-
- i had the pork collar in a 90degC oven for 2hrs
- the slow braise made it more tender & flavourful & also easier to slice (i counted about 90+ slices)
- i browned a bulb of peeled garlic cloves, added 1 cut chilli padi & about 2cm sliced ginger, then added 1.4kg cut cabbage, added chicken stock, cornflour, oyster sauce & reduced. added salt to taste. the cabbage was done just right, soft still crunchy & very tasty with the reduced stock.
- fried the pork collar separately. this was a bit similar to 回锅肉, which means to cook the pork a second time by wok fry.
- then i mixed the pork with the cabbage.
it was a good dish to add to the beehoon & kuay teow.
pork was tender & tasty from the 90degC slow braise.
& cabbage complemented well the meat dish. 🙂
tasting the dish is an important step in cooking. make sure that salt was to taste to bring out the flavours, pork & vegetables had the right texture etc.
the octogenarian father of our friend who started this meaningful & beneficial community activity 4 yrs back contributed a pulut hitam dish every week. i tried the dish. it was very good, not too sweet. 🙂