Hung Shao Pork

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READY IN:
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goes gelatinous and)
  • 4
    tablespoons light soy sauce
  • 2
    tablespoons tamari
  • to taste oyster sauce, one big splodge
  • 1
    inch fresh gingerroot, finely chopped
  • 4
    cloves garlic, finely chopped
  • 1
    teaspoon szechuan peppercorns, dry fried
  • 2
    tablespoons sugar
  • 12
    cup sherry wine (optional)
  • 1
    pinch msg (if, like me, you have no shame. Just please don't mention this to my mother.) (optional)
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DIRECTIONS

  • Stir-fry ginger and garlic in a big casserole dish.
  • Place pork in, skin down.
  • (Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back). Add everything else and a couple of cups of water.
  • Cover and simmer over a very low heat for an hour.
  • Turn the pork over.
  • Simmer again for an hour.
  • Fish the meat out and put it in a bowl.
  • Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed.
  • Strain through a sieve, pour over meat and enjoy.
  • I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.) Serve with rice; it's also good in sandwiches.
  • (The cold sauce turns into a delicious jelly.)
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