500 gms Pork Shoulder Lump (boneless)
2 Cups Water
4 Aniseeds
1 Tbsp Dark Soya Sauce
1 Tbsp Light Soya Sauce
1 Tbsp Sesame Oil
1 Tbsp Vinegar
Quarter Cup White Wine (optional)
2'' Stick Ginger sliced long
6-7 Garlic Cloves
7-8 Peppercorns
1 Tsp Chili Paste *(Grind 12-15 Dry Red Chilies and fry it in 3 Tbsps Oil, 1 aniseed, 1 tsp vinegar, 1 tsp salt, 1 tsp minced garlic,1 tsp parika, 1 tsp brown sugar, 1 tsp soya sauce)
Method:
Add water in a pressure cooker (preferable) and heat for a minute or two. Then add all the above ingredients and bring to a boil. Keep on low flame and allow to simmer.
Add pork lump.
Cook Pork in the broth for 5-6 whistles in the pressure cooker, give lesser whistles if the pork is already tender. If you do not have a pressure cooker, you may stew it for 2-4 hours accordingly.
Once the pork is cooked, remove and place on a serving dish.
The broth, strain it and give it another boil. Add ingredients like wine and salt/pepper if necessary. Strain again into a serving bowl to pour over the pork.
Serve with Asian greens like Bokchoy, Lettuce, Spring Onion or with Vietnamese Pho (Noodle soup)
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