Shanghai-style braised pork

Name: Shanghai-style braised pork
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 1 pork blade bone with rind, about 2kg 4½lb, from a good butcher; 1 small orange; 2 whole star anise; 2 cinnamon sticks; 1 Tbsp cumin seeds; 3 dried red chillies; 8 bok choi or Chinese leaves and plain boiled rice, to serve; 600 milliliters 1 pint Shaoxing rice wine or dry sherry; 1 litres 2 pints homemade chicken stock or good quality store bought; 50 milliliters light soy sauce; 175 grams Chinese rock sugar or granulated sugar; 8 slices fresh root ginger; 6 garlic cloves, crushed; 6 whole spring onions; 1 Tbsp salt; 1 teaspoon freshly ground black peppercorn

Shanghai-style braised pork is a gluten free and dairy free hor d'oeuvre. This recipe makes 6 servings with 293 calories, 3g of protein, and 1g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of shaoxing rice wine, soy sauce, leaves and rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 4 hours. Users who liked this recipe also liked Shanghai-Style Spring Rolls (with Braised Cabbage and Pork), Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style, and Shanghai Style Pork Chops.

Instructions

Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes.

Ingredients you will need

Water

Pork

Equipment you will use

Frying Pan

Drain thoroughly.

Using a potato peeler, remove 8 strips of zest from the orange.

Ingredients you will need

Orange

Potato

Equipment you will use

Peeler

Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.

Ingredients you will need

Cinnamon Stick

Dried Chili Pepper

Cumin Seeds

Orange Zest

Star Anise

Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer.

Equipment you will use

Pot

Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.

Ingredients you will need

Spices

Pork

Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.

Ingredients you will need

Pork Fat

Pork

Beef

Equipment you will use

Pot

Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid.

Ingredients you will need

Pork

Remove the skin and cut the meat into small pieces.

Ingredients you will need

Meat