Pork Simmered in Master Sauce recipe
information
This dish, a speciality of Peking, is usually made with pork in China, but beef can be substituted if you prefer.
ingredients
1 1/2 kg (3 lb) Leg of pork, boned and trimmed of fat
for the sauce
600 ml (1 pint) 2 1/2 cups Soy sauce
300 ml (10 fl oz) 1 1/4 cups Rice wine or dry sherry
150 ml (5 fl oz) 5/8 cup Chicken stock
4 Tbs Soft brown sugar
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and sliced
2 Bouquets garnis
300 ml (10 fl oz) 1 1/4 cups Rice wine or dry sherry
150 ml (5 fl oz) 5/8 cup Chicken stock
4 Tbs Soft brown sugar
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and sliced
2 Bouquets garnis
method
1. Put the pork in a large saucepan and just cover with water.
2. Bring to the boil, reduce the heat to moderate and cook for 6 minutes. Remove the pan from the heat, drain the pork and set aside. Discard the cooking liquid.
3. To prepare the sauce, combine all the ingredients in a large saucepan. Bring to the boil, stirring frequently. Reduce the heat to low, arrange the pork in the sauce (making sure it is completely submerged), and simmer the mixture for 1 1/2 hours, turning the pork every 30 minutes.
4. Remove from the heat and transfer the pork to a carving board. Cut into thin slices and arrange them decoratively on a serving dish. Strain the sauce into a sauceboat and pour a little over and around the meat. Serve at once, accompanied by the remaining sauce.
2. Bring to the boil, reduce the heat to moderate and cook for 6 minutes. Remove the pan from the heat, drain the pork and set aside. Discard the cooking liquid.
3. To prepare the sauce, combine all the ingredients in a large saucepan. Bring to the boil, stirring frequently. Reduce the heat to low, arrange the pork in the sauce (making sure it is completely submerged), and simmer the mixture for 1 1/2 hours, turning the pork every 30 minutes.
4. Remove from the heat and transfer the pork to a carving board. Cut into thin slices and arrange them decoratively on a serving dish. Strain the sauce into a sauceboat and pour a little over and around the meat. Serve at once, accompanied by the remaining sauce.
serving amount
6 - 8 servings
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