Tong Guo Pork

This pork melts away after cooking, and is not salty as you might think. The dish is named after the region that it comes from.

(No photo yet)

Ingredients

2.5kg pork

soya

black soya

shao xing wine, half bottle

cinnamon, half stick

start anise, half star

5 cloves

5 whole peppercorns

1 head of garlic, intact but discard excess skin 

Directions

Wash pork well and boil in a large pot to get rid of smell. Take out and put in a colander over a bowl to let it drip, to get rid of all smelly water.

Once it is dry, coat the pork with soya and lots of black soya, over a plate to collect fallen sauce. Keep this sauce.

In a clean pot, deep fry in oil to crisp and colour the edges. Remove from oil and drain.

In a clean pot, cover with the wine and then add enough water to just cover the meat and bring to simmer.

Add in fallen sauce from plate, the spices and the head of garlic.

Add in the pork skin too, just so the gelatine to thicken the sauce, but discard later before serving.

Simmer with the lid on until tender, for about 2.5 or 3 hours.

The sauce will look black due to the dark soya and will have reduced by then.