|Shanghai Braised Pork with Bok Choi and Rice|
I found this incredible recipe at BBC-good food I made a few adjustments, since it called for 5lbs. of pork.
I wasn't in the mood for an oily dish, so I used a pork loin. It's considerably less fatty, than pork belly or shoulder roast, typically used for this dish. Although it didn't absorb as much of the broth as the other cuts, would have.
I love sauces, that are so perfectly blended, that you can't detect what's in it. This is one of those. I'm going to have to devise a way, to make this into a stir-fry.
2lbs. pork loin roast
8-10 bok choi-cut in half
For the bag of spice:
8 pieces orange peel-using a veg. peeler
2 whole star anise or 1/8tsp. ground
2 cinnamon sticks-broken
1Tbl. whole cumin seeds
3 dried bird chilies
Add spices to a cheesecloth, and tie to secure.
For the braising broth:
1-1/2cups rice wine
3cups chicken broth
3/4cup dark soy sauce
2Tbl. regular soy sauce
1tsp. pureed ginger
1Tbl. minced garlic
6 whole green onions
1tsp. black pepper
Blanch the pork, by simmering in boiling water, over a low/medium flame, for 30-minutes. Transfer the roast to a colander, and allow to drain.
Make the spice bag, and combine the braising broth ingredients in 4-quart pot.
Bring the broth to a boil, reduce heat to a simmer, add the spice bag and blanched pork.
Cover the pot, and simmer about 3 hours, or until very tender.
Remove the pork from the pot. Break it up into small pieces and toss it in a little of the braising broth. Set aside.
Add the bok choi, to the braising broth. Cook a few minutes, until they are tender.
Strain the bok choi, and arrange it on a serving platter of rice, arrange the pork, over bok choi. Drizzle with a little braising sauce. Serve.
|I didn't have cheesecloth , so I used 2 coffee filters and a twist tie.|
|Add the spice packet and blanched pork, to the braising broth. Simmer on low, until tender.|