Red roast pork with shanghai cabbage

Yield: 1 servings

Measure Ingredient
1 \N Bottle red wine
2 cups Shaoxing wine -; (may substitute
\N \N With 1 cup dry sherry)
4 cups Thin soy sauce
4 cups Water; or to cover duck
12 pounds Bone-in pork shoulder - (to 15 lbs); fat cap on
2 \N Boxes Chinese rock sugar
\N \N (or 2 cups brown sugar)
1 large Ginger; sliced
1 \N Garlic head; sliced in half
2 bunches Scallions
2 \N Star anise
2 \N Thai bird chilies
2 \N Cinnamon sticks
8 \N Shanghai cabbage; halved, de-cored,
\N \N And cleaned
¼ cup Sambal oelek; as a condiment

Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum'. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes.

In the last 5 minutes of reducing, add the cabbage to cook until soft.

Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek.

This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B20) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 166 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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