Ning Meng Jian Zhu Bu

Ning Meng Jian Zhu Bu Recipe - Hong Kong Pork Dish

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Ning Meng Jian Zhu Bu is a traditional Chinese dish that features tender slices of lean pork cooked in a tangy and savory lemon sauce. This dish is bursting with flavor and is sure to impress your taste buds.

History

Ning Meng Jian Zhu Bu has been a popular dish in Chinese cuisine for many years. The combination of tender pork and zesty lemon sauce creates a unique and delicious flavor profile that has stood the test of time.

Ingredients

250 g lean pork
1 tbsp mashed garlic

Seasoning

1 tbsp light soy sauce
0.5 tbsp sugar
0.33 tbsp salt
0.5 egg
1 tbsp cornflour
some pepper and sesame oil

Sauce

250 ml water
1 tbsp tomato ketchup
2 tbsp fresh lemon juice
2 tbsp mashed lemon peel
3 tbsp sugar
0.33 tbsp cornflour

How to prepare

Cut the lean pork into thick slices and lightly pound them with a meat tenderizer.
Make 3 shallow cuts on the white tissues of the fillet to prevent it from rolling.
Marinate the pork fillet with the seasoning for 20 minutes.
Fry the pork fillets on both sides until they turn slightly yellow and are fully cooked.
Heat a wok with 1 tbsp of oil, fry the minced garlic, then add the sauce.
Add the cooked pork fillet once the sauce starts boiling, stir well, and then remove from heat. Serve.

Variations

For a vegetarian version, you can substitute the lean pork with tofu or seitan.
You can also add vegetables such as bell peppers, onions, or broccoli to the dish for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to pound the pork slices lightly with a meat tenderizer to ensure they cook evenly and stay tender.

- Marinate the pork fillet for at least 20 minutes to allow the flavors to fully penetrate the meat.

- When frying the pork fillets, make sure to cook them until they are fully cooked and slightly yellow on both sides.

Serving Suggestions

Serve Ning Meng Jian Zhu Bu with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.

Cooking Techniques

Frying, marinating, and simmering are the key cooking techniques used in this recipe.

Ingredient Substitutions

If you don't have fresh lemon juice, you can use bottled lemon juice as a substitute.

- You can also use chicken or beef instead of pork for a different flavor profile.

Make Ahead Tips

You can marinate the pork fillet in advance and store it in the refrigerator until you are ready to cook.

Presentation Ideas

Garnish the dish with fresh lemon slices and chopped green onions for a pop of color and freshness.

Pairing Recommendations

Ning Meng Jian Zhu Bu pairs well with a light and crisp white wine or a cold glass of green tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains soy and eggs.

Summary

Ning Meng Jian Zhu Bu is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Ning Meng Jian Zhu Bu is a delicious and flavorful Chinese dish that is sure to become a favorite at your dinner table. With its tender pork slices and tangy lemon sauce, this dish is a perfect balance of savory and citrusy flavors.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Ning Meng Jian Zhu Bu. It was a hot summer day, and I had decided to take a walk through the bustling streets of a small village in China. I had always been drawn to the vibrant colors and enticing aromas of the local markets, and that day was no different.

As I wandered through the narrow alleys, my senses were overwhelmed by the sights and sounds of the bustling marketplace. Vendors shouted out their prices, while shoppers haggled over the freshest produce and the most succulent cuts of meat. I could smell the sweet fragrance of ripe fruits and the savory aroma of grilled meats wafting through the air.

Then, out of the corner of my eye, I spotted an elderly woman sitting behind a makeshift stall, surrounded by an array of colorful ingredients. She was hunched over a small fire, stirring a pot of bubbling liquid with a look of intense concentration on her weathered face. Intrigued, I made my way over to her stall and greeted her with a polite smile.

She looked up at me with a twinkle in her eye and a warm smile on her face. "Ah, young lady," she said in a raspy voice, "you have come at just the right time. I am about to make Ning Meng Jian Zhu Bu, a traditional dish that has been passed down through generations in my family."

Intrigued by her words, I watched as she deftly added a mixture of fresh lemon juice, sugar, and water to the pot, stirring it gently until it reached the perfect consistency. The aroma that wafted from the pot was intoxicating, a tantalizing blend of sweet and sour that made my mouth water.

As the dish simmered on the fire, the elderly woman began to tell me the story behind the recipe. She explained that Ning Meng Jian Zhu Bu was a dish that originated in the Sichuan province of China, known for its bold flavors and spicy dishes. The dish was traditionally made with fresh lemons, sugar, and water, simmered together until the flavors melded into a harmonious blend of sweet and sour.

The woman explained that the dish was often served as a refreshing dessert on hot summer days, its tangy flavors cooling the palate and invigorating the senses. She told me that the recipe had been handed down through her family for generations, each cook adding their own unique twist to the dish.

As I watched her ladle the steaming liquid into small bowls, I could feel my curiosity growing. I knew that I had to learn how to make Ning Meng Jian Zhu Bu for myself, to carry on the tradition and share it with my own family and friends.

The woman noticed my interest and smiled knowingly. "Would you like to learn how to make this dish, young lady?" she asked, gesturing for me to come closer.

I eagerly nodded, my eyes shining with excitement. The woman handed me a ladle and guided me through the process, teaching me the perfect ratio of lemon juice to sugar, the precise temperature at which to simmer the mixture, and the art of stirring it just right to achieve the desired consistency.

As I followed her instructions, I could feel a sense of connection with the generations of cooks who had come before me, each one passing down their knowledge and love for this dish. The aroma of the simmering liquid filled the air, transporting me to a place of warmth and comfort, a place where tradition and family were cherished above all else.

Finally, the dish was ready, and the woman ladled it into a small bowl, garnishing it with a sprig of fresh mint. I took a tentative sip, savoring the sweet and tangy flavors that danced on my tongue. It was unlike anything I had ever tasted, a perfect balance of flavors that lingered long after the last bite.

I thanked the woman profusely for teaching me the recipe, promising to carry on the tradition and share it with my loved ones. As I walked away from her stall, a sense of satisfaction and fulfillment washed over me, knowing that I had stumbled upon a recipe that would become a cherished part of my own culinary repertoire.

And so, that is how I learned to make Ning Meng Jian Zhu Bu, a dish that holds a special place in my heart and in the hearts of those I share it with. It is a recipe that embodies the spirit of tradition, family, and love, a recipe that I will pass down to future generations with pride and joy.