Pork, Hong Shao‐kinda - ecnivo/Recipes GitHub Wiki

From a rando on Reddit

Makes one pork roast.

Ingredients

  • 3.5 lb pork shoulder roast, trimmed of skin and fat
  • 1 inch ginger, peeled + sliced thinly
  • 2 garlic cloves
  • 3 x 1" orange peel
  • 1/2 cinnamon stick
  • 1 star anise
  • 1/4 crushed red pepper flakes
  • 50g = 1/4 cup sugar
  • 7g = 1 tsp molasses
  • 30g = 1/8 cup dry sherry or shaoxing wine or water
  • 40g = 1/6 cup soy sauce
  • 40g = 1/6 cup rice wine vinegar

Steps

  1. Brown pork on all sides. Remove.
  2. Add ginger, garlic, orange peel, cinnamon stick, star anise, crushed red pepper, and cook for 5 minutes in residual fat.
  3. Add sugar and molasses, stirring. Cook for 10 minutes. (??) Add shaoxing wine. Cook 2 minutes.
  4. Add soy sauce, rice vinegar, and pork. Add water to cover 80%.
  5. Either put entire mixture in a Dutch oven, 375F for 2.5 hours. Or pressure cook for 60 minutes on high. Natural pressure release.
  6. When meat is fork-tender, remove and place on platter.
  7. Skim fat from broth, and strain broth through sieve.
  8. Measure 1.5 tsp cornstarch per 1 cup of broth, and mix in cold water.
  9. Mix slurry into broth in a pot, while stirring. Boil 1 minute.
  10. Take out all the broth except for 1 cup. Mix 1 tbsp sugar into broth, and stir until it's syrup-like. Brush on pork.
  11. Slice pork to serve (optionally sear, like carnitas), alongside broth/gravy.