Spiced Pork
Ingredients
- 800 gPork shoulder blade (in large 3cm cubes)
- 3 pcGarlic (crushed)
- 1 tspGinger powder
- 2 pcstar anise
- 1 pcCinnamon stick
- 1 tspSichuan peppercorn
- 4 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspBrown sugar
- 2 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspDark soy sauce
Method
Tender pieces of pork glazed in a dark, syrupy sauce. The aroma of star anise and Sichuan pepper fills the kitchen.
- 1
In a sauté pan with peanut oil, sear the pork cubes over high heat. The meat should be well browned on all sides and the fat should start to render.
- 2
Lower the heat. Add the crushed garlic, ginger, star anise, cinnamon, and Sichuan pepper. Stir until the spices release their fragrance without burning.
- 3
Deglaze with the rice wine, soy sauce, and dark soy sauce. Add the brown sugar. Pour in water halfway up the meat. Cover and simmer over low heat until the meat is fork-tender.
- 4
Remove the lid and increase the heat. Let the liquid reduce until it becomes syrupy and perfectly coats the meat. Sprinkle with sliced green onions before serving.
Frequently asked questions
How do you get this dish right?
- The sauce should be syrupy and coat the back of a spoon.
- Don't rush the cooking; the fat in the pork shoulder should become translucent and melt-in-your-mouth.
How long does this dish keep?
Keep for 3 days in the fridge. The sauce will set due to collagen; it will liquefy again upon slow reheating.
