Canadian Chinese Bollit

Ingredients

In the original Spanish bollit, the meat is typically simmered in a broth flavored with traditional Spanish spices and herbs. However, in the Canadian Chinese adaptation, the broth is infused with Canadian Chinese spices such as ginger, garlic, and soy sauce. Additionally, the dish is finished with a maple glaze, adding a sweet and savory element that is characteristic of Canadian cuisine. We alse have the original recipe for Bollit, so you can check it out.

• 1 kg (2.2 lbs) pork or beef, cut into chunks 1 kg (2.2 lbs) pork or beef, cut into chunks
• 4 cups (950 ml) chicken or beef broth 4 cups (950 ml) chicken or beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons maple syrup 2 tablespoons maple syrup
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the meat and brown it on all sides.
2. 2.
   Add the garlic, ginger, Chinese five-spice powder, cinnamon stick, and star anise to the pot. Stir well to coat the meat with the spices.
3. 3.
   Pour in the chicken or beef broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
4. 4.
   In a small bowl, mix together the maple syrup and a splash of water. Set aside.
5. 5.
   Once the meat is tender, remove it from the pot and set it aside. Increase the heat to medium-high and let the broth reduce for about 10 minutes.
6. 6.
   Return the meat to the pot and pour in the maple syrup mixture. Stir well to coat the meat with the glaze. Cook for an additional 5 minutes.
7. 7.
   Season with salt and pepper to taste. Serve the Canadian Chinese Bollit hot, garnished with chopped green onions.

Treat your ingredients with care...

• Pork or beef — Choose a cut of meat that is suitable for slow cooking, such as pork shoulder or beef chuck. This will ensure that the meat becomes tender and juicy during the simmering process.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in the soy sauce, ginger, and garlic mixture for a few hours before cooking.
• If you prefer a spicier version, add a pinch of red pepper flakes or a drizzle of chili oil to the broth.
• Serve the Canadian Chinese Bollit with a side of steamed vegetables for a complete and nutritious meal.

Serving advice

Serve the Canadian Chinese Bollit hot, accompanied by steamed rice or noodles. Garnish with chopped green onions for added freshness and color.

Presentation advice

Present the Canadian Chinese Bollit in individual bowls, allowing the meat to be the centerpiece. Drizzle some of the maple glaze over the meat for an attractive and appetizing presentation.