Zinda showcases flavorful dishes for Restaurant Week
Zinda is participating in Downtown Raleigh Restaurant Week with a $30 three-course dinner menu featuring delicious Asian dishes prepared in the traditional style.
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Pork:
- 1 1/2 pounds pork belly or shoulder cut in 2 inch squares
- 2 Tablespoons dark soy sauce
- 3 Tablespoons regular soy sauce
- 1/2 teaspoon 5-spice powder
Combine ingredients and let marinate overnight.
Sauce:
- 1 cup chicken broth
- 1/2 cup Shao Xing wine or dry sherry
- 3 Tablespoons regular soy sauce
- 2 Tablespoon dark soy sauce
- 2 Tablespoon hoisin sauce
- 1/4 cup brown sugar
- 6 quarter sized pieces of sliced ginger
- 2 whole star anise
- 1 cinnamon stick
- 3 cloves garlic
- 2 Tablespoons oil
Heat oil in a skillet. Brown marinated pork on all sides. In a medium sauce pan add oil, cook garlic, ginger, star anise and cinnamon for 5 minutes until fragrant. Add all remaining ingredients with browned pork. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes to an hour until pork is fork tender. Serve with blanched Chinese broccoli.
Enjoy!
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