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 delish (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 cook it low and slow until it's super tender. The onion, carrot, and tomato aren't traditional, but they definitely lend a nice boost of flavor to this dish. 



Ingredients:

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

Garnish:
Chopped fresh cilantro

1. Bring a pot of water to a boil over high heat (the pot should be just large enough to fit the pork comfortably - don't use a honking big stock pot). Add pork shoulder and cook for about 5 minutes. Skim off any foam that forms on top.


2. Add the remaining ingredients to the pot. Bring to a boil, then reduce heat to medium low. Simmer, covered for 3-4 hours, or until the sauce is reduced to about 1 1/2 cups (if not, uncover the last 30 minutes and increase heat to medium). 

4. Drain the water from the pan, rinse the pork briefly, and rinse out the pot.  Return the pork back to the pot and add the remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 3-4 hours. 


NOTE FOR CLAY POT COOKING: you can also transfer the mixture to a clay pot after cooking for two hours, bring to a boil, reduce heat to low, then cover and simmer for another 1-2 hours. 

Serve with steamed white rice on the side.


Pork picnic shoulder.

Place the pork in a medium stock pot and cover with water. 

Blanch the pork in boiling water for 5 minutes or until the foam/scum boils up to the top.
Drain the water from the pan, rinse the pork briefly, and rinse out the pot. 

Shiitake mushrooms, rehydrating in warm water.

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

Place the blanched pork back into the pan, then add 2 cups water, onion, carrots, tomato, shiitakes, soy sauce, rice wine, rock sugar and star anise. Boil and then bring down to a low simmer. Cover and simmer for 3-4 hours or until the sauce has reduced to about 1 1/2 cups.

For the clay pot version, I cook the pork as noted above in a regular pot for 2 hours, then transfer the entire mixture to a clay pot and simmer, covered for another 1-2 hours. 

 Voila! Garnish with some chopped fresh cilantro before serving.

Here's another plating.

1 comment:

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

    ReplyDelete