jeff@rtech.UUCP (Jeff Lichtman) (11/05/85)
This recipe appeared in the San Francisco Chronicle. I tried it, and it was
quite good.
Red Braised Pork Shoulder
1 5- to 7-pound pork shoulder with bone and rind
water
3/4 cup dry sherry or Shaoxing wine
1/3 cup dark soy sauce
6 1-inch square (about) crystals Chinese yellow rock sugar
(OR 1/3 cup granulated)
1 1/2 teaspoons salt, or to taste
6 star anise cloves
1 2-inch cinnamon stick
4 small dried chili peppers (optional)
3 pieces dried tangerine peel (optional)
(I used fresh orange peel with the pith removed)
6 garlic cloves, smashed
4 thick slices ginger
1 whole scallion, trimmed
2 bunches spinach, washed
Put the pork in a large pot with water to cover. Bring to a boil, simmer for 2
minutes, then drain and rinse. Again add the pork to the pot with fresh water
to cover and the wine and bring to a boil. Turn the heat to medium, partially
cover and cook for 30 minutes.
Add the rest of the ingredients except the spinach and simmer the pork for
another 2 1/2 to 3 hours. The rind and the fat should be very soft when it's
done. Remove the pork from the liquid and keep it warm. Strain the sauce into
a large skillet and reduce over high heat. This may take a while, depending on
how much liquid you end up with.
Meanwhile, steam the spinach until just wilted, salt it lightly and keep warm.
When the sauce is reduced - it should be the consistency of a thin syrup - put
the pork shoulder in the center of a large platter, arrange the spinach around
it, and pour the sauce over.
NOTE: Shaoxing wine, yellow rock sugar and star anise cloves are available in
most Chinese groceries. To dry your own tangerine peel, simply trim away all
the white rind and spread the pieces on a plate in a warm, dry spot. When dry,
keep in a covered jar.
--
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff