Friday, September 7, 2012

Soy-Braised Pork Shoulder/Pork Hock (Ti Pang)

My mom is a master with this dish - she makes it for all of our birthdays and often with long life noodles on the side. This is my first crack at it, and it turned out surprisingly nicely (just a few ingredients and the cooking method is very similar to that which I use for making braised pork bellies). The key is to brown the meat first, then cook it low and slow until super tender.

1/4 cup vegetable oil
5 lbs. pork picnic shoulder with the rind on, or ham/shank end (hind leg)
6 1" slices of fresh ginger
4 scallions, cut into 2" sections
3 cloves garlic, crushed
1/2 cup rice or Shaohsing wine
1 cup dark soy sauce
3 tbsp. rock sugar (to taste)
2 star anise
2 medium carrot, cut into large dice
1 tomato, quartered
1 small red onion, quartered
12 dried shiitake mushrooms, soaked in warm water until softened & then stemmed
6 cups water

Blanched spinach
Chopped fresh cilantro

1. Bring a large pot of water to a boil over high heat. Add pork shoulder and cook for about 5 minutes. Remove the pork to a bowl or chopping board. 

2. Pour the water out of the pot, wipe dry with a paper towel, return to the stove and add 1/4 cup of oil over high heat. Once oil is hot, add the ginger and scallions and cook 30 seconds or until fragrant. Add pork, skin side down, cover, and brown for 3-4 minutes. 

3. Add 6 cups of water to the pot. Add rice wine, soy sauce, rock sugar, star anise, carrot, tomato, onion and shiitake mushrooms. Bring to a boil, then reduce heat to medium low. Simmer, covered for 3-4 hours (uncover the last 30 minutes and increase heat to medium). 

4. Remove pork to a serving platter. Strain the sauce, return to the pot and cook for 5-10 minutes to thicken. Take out the shiitake mushrooms and place around the pork. Pour the braising sauce over the pork mixture. Serve with white rice. 

Pork shoulder. Pork hock also works well (my Mom's choice cut of meat for this dish - more tender than the shoulder).

Blanch the pork in hot water for 5 minutes. Remove, drain and set aside. 

Shiitake mushrooms, rehydrating in warm water.

Soy sauce, rock sugar, rice wine and star anise.

Rinse and dry the pot, then saute scallions and ginger in 1/4 cup of oil over high heat.

Add the pork skin side down.

Cover and brown about 5 minutes.

Add the water, onion, carrots, tomato, shiitakes, soy sauce, rice wine, rock sugar and star anise. Boil and then bring down to a low simmer.

Cooked down after about 4 hours. Remove the pork to a serving platter.

Strain the sauce, remove the shiitakes and place them with the pork in the serving platter. Cook the strained sauce for 5-10 minutes until reduced. Pour the sauce over the pork and serve with white rice on the side.

Serve with blanched fresh spinach and chopped cilantro, if desired.

1 comment:

  1. Hi there! Are you an often online user or maybe you are for face to face communication?