Home

Pork Simmered in Master Sauce

This dish, a speciality of Peking, is usually made with pork in China, but beef can be substituted if you prefer.

ingredients

6 - 8 servings
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

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.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved