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Ingredientes
- 1 bot red wine
- 2 c. shaoxing wine - (may substitute with 1 c. dry sherry)
- 4 c. thin soy sauce
- 4 c. water or possibly to cover duck
- 12 lb bone-in pork shoulder - (to 15 lbs) fat cap on
- 2 box Chinese rock sugar
- Â Â (or possibly 2 c. brown sugar)
- 1 lrg ginger sliced
- 1 x garlic head sliced in half
- 2 bn scallions
- 2 x star anise
- 2 x Thai bird chilies
- 2 x cinnamon sticks
- 8 x Shanghai cabbage halved, de-cored,
- Â Â and cleaned
- 1/4 c. sambal oelek as a condiment
Direcciones
- Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add in pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum'. Add in the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add in more brown sugar. Remember which the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good!
- Simmer slowly for 6 to 8 hrs, or possibly till pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep warm. Strain the liquid and reduce till a syrupy consistency is achieved, this will take 20 to 30 min.
- In the last 5 min of reducing, add in the cabbage to cook till soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3071g | |
| Calories 1606 | |
| Calories from Fat 7 | 0% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57594mg | 2400% |
| Potassium 3439mg | 98% |
| Total Carbs 127.73g | 34% |
| Dietary Fiber 13.2g | 44% |
| Sugars 24.61g | 16% |
| Protein 70.41g | 113% |
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