I love that the Chinese love pork. It’s one of my favourite meats – so tasty and versatile. Cooked slowly, the pork in this dish is just meltingly delicious. It’s almost too hard to describe just how sublime this sauce is. I was very very impressed just how wonderful it was. Sweet, salty and fragrant – an absolute delight! It’s the meal of the month!
1kg Pork Shoulder (cut into large 5x5cm chunks)
1 teaspoon Chinese 5 spice
4 tablespoons dark soy sauce
6 tablespoons light soy sauce
3 tablespoons peanut oil (or vegetable)
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons hoi sin sauce
1/4 cup brown sugar
1/2 cup Chinese cooking wine (or dry sherry)
250ml chicken stock
4 star anise
2 tablespoons fresh ginger (cut into thin juliennes)
3 garlic cloves (thinly sliced)
1 cinnamon stick
10 spring onions (trimmed and cut to 15cm)
To marinade the pork:
Mix together the pork with all the marinade ingredients in a sealable plastic bag and coat well. Leave in the fridge for at least 4 hours, but the longer the better. Overnight will really make a difference!
Heat the peanut oil till hot in a large frying pan and add 1/3 of the pork and fry, untouched for 1-2 minutes per side to brown the meat. Place the meat in a large saucepan and repeat with the remaining two batches of pork.
Mix together the light soy sauce, dark soy sauce, hoi sin sauce, Chinese cooking wine, chicken stock, sugar, star anise, ginger, garlic, cinnamon and 250ml water. Pour this over the meat. It should be just covering the pork. Heat over a moderate temperature until simmering. Reduce the heat to low and cook gently for 1 hour 15 minutes, stirring occasionally. Arrange the spring onions on top then cover again and cook for a further 15 minutes. Remove from the heat and serve.
Serve with plenty of boiled rice and a vegetable side.