Spicy Pork with Sea Cucumber
This Spicy Pork with Sea Cucumber dish combines the unique texture of Sea Cucumber with Pork, Chili, and the Umami punch of Fermented Shrimp.
Broccoli, Chili Paste, Cumin, Fermented Shrimp Paste, Ground Pork, Dried Sea Cucumber
dried Sea Cucumber
Fermented Shrimp Paste
– 4 Tbsp. Chili Paste
each Ginger and Garlic Paste;
mixed to a slurry with a little water;
blanched Broccoli Florets;
Slice the reconstituted Sea Cumber in half lengthwise, and then cut each half horizontally in to thin slices.
Fry the Sea Cumber slices in hot oil over a medium flame along with the Cumin until the Sea Cumber starts to take on a slight crispiness on the edges.
Add the Water, Fermented Shrimp Paste, Chili Paste, Sugar and Vinegar to the pot and simmer slowly until the liquid has reduced by half.
Mix the Pork with the Scallion, Garlic and Ginger paste, stirring well, and then form 16 balls. Fry these in oil until just browned and cooked through.
Bring the pot to a boil, thicken the sauce with the Cornstarch slurry, then add the meatballs and Broccoli. Cook for a few minutes until all is heated through and then serve.
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