Here's the third in my series of cooking posts for the past week. You can expect this to decline as I spend most of the next 6 weeks travelling the country. I guess that means travel and winery pics instead...
I bought a shoulder of pork on sale and made Red-Cooked Pork Hock from Kylie Kwong's "Recipes and Stories". I love her books although to be honest I havent made too many recipes from them yet. However I have fallen in love with a "masterstock" like the following. The recipe is for a 1kg fresh (not smoked!) pork hock, but I had a 3 kg shoulder so I cut it into 3 pieces.
Place the following stock ingredients into a large pot, bring to boil and simmer for 20 mins.
2 litres cold water (I used chicken stock which had been half price at the supermarket. Usually I make my own). Because I had more meat I had to add more water.
1 cup shao xing rice wine
1 cup dark soy sauce
1/2 cup light soy sauce
2/3 cup yellow rock sugar
6 garlic cloves, crushed
10 ginger shards (I have no idea what this means so i added about 8 slices fresh ginger root)
3 medium green spring onion stems, cut in half
1/4 cup shitake mushroom pieces (Kylie has a more complex thing about making braised, dried Chinese mushrooms - go buy the book...)
1 tsp sesame oil
3 whole star anise
2 cinnamon stick
1 medium piece dried orange peel (I used 2 'medium'... 3-4 cm pieces of fresh orange peel)
Place pork in the stock, cover the pan and bring it to the boil. Simmer it for 2-3 hours until very soft. Add more water if you need to keep the meat covered.
This stuff is fabulous hot or cold. We had it with steamed rice and steamed veg.