Braised pork noodle topping
Chinese Cooking Demystified · ♥ 3.6K likes · 160.1K views · 10 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g pork
- 1 whole cinnamon stick
- 2 whole star anise
- 1 whole dry bay leaf
- 2 cloves crushed garlic
Separate the lean from the fat and cut both into cubes of one to two centimetres.
Prepping the braised pork
- 2 pieces dacong
Blanch the pork in boiling water at a simmer about two minutes, then take it out.
In a dry wok over a medium low flame render the pork fat about three minutes until slightly shrunk and browned with a good pool of oil.
Add the lean and fry about three minutes more until browned.
Add the garlic and dacong and fry about a minute, then the cinnamon, star anise and bay leaf for another minute.
- 1 tbsp liaojiu
- 4 tbsp light soy sauce
- 2 tbsp dark Chinese vinegar
- 1 cup hot boiled water
Swirl in the liaojiu, then add the light soy sauce, the dark vinegar and the hot boiled water.
Transfer to a claypot, bring to a boil, then cover and cook on the lowest heat for 45 minutes.
- ¼ tsp salt
- MSG
- 1 tsp cornstarch
- 1 tbsp water
Season with the salt and MSG, pick out any spices, and thicken with the cornstarch slurry.