Wednesday, February 2, 2011

Mold pork in brown sauce

1 lb lean pork with marbled fat and ridn
4 green oinion (1" long)
2 slices ginger
1 star anise (optional)
5 T. soy sauce
1 T. wine
2 t. sugar
1 t. salt
5 C. oil
1 t. sesame oil
1/2 lbs. green veggies

make paste
2 t. cornstarch
1 T. cold water

cut pork into 4" cube pieces and cook in water. bring to a boil for about 30 mintues, then take the pork out and let it drain dry, then marinade it with soy sauce util it becomes brown. save the soy sauce. next, deep fry in very hot oil about 3 mintues until the skin is very dark.

soak the fried pieces of pork in cold water (skin side down) for about 1/2 hour until the skin becomes wrinkled and soft again

cut the soaked pieces into large thin slice, arrange the slices in a bown or a soup plate,
add sugar, wine, green onion, ginger, star anise and soy sauce (from the marinade) and steam over high heat for 1-1/2 hours until tender.

pour the liquid mixture from the steam meat into a sauce pan. bring to boil. thicken it with cornstarch paste. add a few drops of sesame oil. put a serving plate upside down over the soup plate with steamed meat in. turn the whole thing over so that the meat is on the serving plate. pour the cooked gravy over the meat

saute the green veggies and season to taste, arrange along the rim of the meat plate

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