Pork: Cold Peking Pork
Source of Recipe
fooddownunder.com
List of Ingredients
3 slc fresh ginger
3 spring onions whole
2 star anise
2 tablespoom dry sherry or rice wine
2 tsp five spice powder
5 tbl sugar or Chinese rock sugar
2 tbl a soy sauce
1 tsp salt
2 tsp whole Sichuan peppercorns roasted (optional) Recipe
Remove the rind from the pork but do not discard it. Bring a pan of water to the boil and blanch the rind and the pork in it for about 35 minutes. Remove them with a slotted spoon discard the liquid and chop the rind into small pieces. Rinse the pot clean and return the pork to the pot. Add all the braising liquid ingredients and the pieces of rind. Bring the mixture to the boil theu turn the heat down to a very low simmer.
* Cover the pot and simmer for about 2 hours. Remove the cooked pork from the pot with a slotted spoon and skim off as much fat as possible. Turn the heat back to high and reduce the liquid to about half. Put the pork into a bowl or deep dish. Strain the reduced liquid and pour it over the meat.
Allow it to cool and put it into the refrigerator. Let it sit in the refrigerator for at least 8 hours before serving. Just before serving remove the pork and slice it as thinly as possible.
If the juice has jelled cut it into cubes and arrange it as a garnish around the sliced pork otherwise simply pour some of the cooled liquid over the pork slices and serve.
* Cold platters are commonly served at banquets in the north of China. This dish is a little like a European pate and has a very good flavour. It should be prepared a day in advance and then served cold making menu planning easier. The pork is first blanched for a few minutes to rid it of any impurities and is then slowly simmered in a rich liquid infused with Chinese spices. The cooked meat is removed and the braising liquid reduced. This is then poured over the pork which is left to marinade overnight. This dish is ideal for summertime and would make a tasty cold dish for a picnic.
* Serves 4
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