A variation on red-cooked pork, from the old GuardianTalk website:
1 giant pork hock (size doesn't matter) -1 lump of ginger roughly sliced -2 tbsp (or more if you fancy) dou ban jiang (chili bean sauce - I use AMOY brand) -2 tbsp brown sugar -3 tbsp dark soy sauce -3 tbsp light soy sauce (I use Kikkoman for giant umami kick) -2 star anise 2-3 spring onions or half a little red onion AND: 2 tbsp rice wine (not essential) 1 tsp 5-spice powder (not essential)
Put all ingredients into a deep pot with enough water to cover the hock completely and bring to the boil, then simmer for 4-5 hours. You will know when it is done when the house starts smelling amazing and the meat falls off the bone. don't worry if the pork hock looks fatty when you buy it, it all rises and you can skim it off at the end. what you are left with is a silky gelatinous amalgamation of very lean shredded pork (almost like Texan slow-cooked brisket) that is melt in the mouth. You won't need a knife. You can cut through it with a spoon. Serve with some simple steamed pak choi on steamed rice, or over thin white rice noodles in a deep bowl with lots of meaty liquor.
1 giant pork hock (size doesn't matter) -1 lump of ginger roughly sliced -2 tbsp (or more if you fancy) dou ban jiang (chili bean sauce - I use AMOY brand) -2 tbsp brown sugar -3 tbsp dark soy sauce -3 tbsp light soy sauce (I use Kikkoman for giant umami kick) -2 star anise 2-3 spring onions or half a little red onion AND: 2 tbsp rice wine (not essential) 1 tsp 5-spice powder (not essential)
Put all ingredients into a deep pot with enough water to cover the hock completely and bring to the boil, then simmer for 4-5 hours. You will know when it is done when the house starts smelling amazing and the meat falls off the bone. don't worry if the pork hock looks fatty when you buy it, it all rises and you can skim it off at the end. what you are left with is a silky gelatinous amalgamation of very lean shredded pork (almost like Texan slow-cooked brisket) that is melt in the mouth. You won't need a knife. You can cut through it with a spoon. Serve with some simple steamed pak choi on steamed rice, or over thin white rice noodles in a deep bowl with lots of meaty liquor.
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