Chinese curried pork w/baby corn
Pork second courses
This is my own quickie version of a dish I ate in Beijing--tender pieces of pork with baby corn, broccoli and sugarpeas, in a richly spicy curry sauce. The pork is marinated in a special sauce and if you want the flavor authentic you'll have to use the exact ingredients, such as ShaoXing yellow wine and black sesame seed oil, usually found in Chinese or Asian supermarkets. I did not have whole garlic and ginger around at the moment so I made do with the powdered versions, and it still turned out well. If you have this it would be 8 cloves of crushed garlice and 1 TBSP peeled, minced fresh ginger--it adds an extra dimension to the flavor. I made enough here for 3 people, plus some for my husband's lunch tomorrow, but of course you can double the ingredients and make a bigger batch. It's very popular at parties because the flavor is unique and so delicious! The vegetable served with it is bok choy with black tree-ear mushrooms--I have included this recipe separately. The brown earthen jar contains pickled, VERY salty shredded cabbage from Tianjin--a little relish that goes well with this dish.
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