Braised Pork in Soy Sauce
Shanghai-style traditional soy-braised pork, made with skin-on pork as the main ingredient, slow-simmered with a special blend of seasonings and soy sauce.
Ingredients
Pork with skin (scrape clean, cut into 10 pieces)
5000g
Soy sauce
1000g
Refined salt
200g
Scallions (cut into sections)
50g
Ginger (smash flat with a knife)
50g
Spice — Clove (mixed and ground into fine powder)
25g
Spice — Sand ginger (mixed and ground into fine powder)
5g
Spice — Round cardamom (mixed and ground into fine powder)
5g
Spice — Tsaoko (mixed and ground into fine powder)
3g
Spice — Angelica dahurica (mixed and ground into fine powder)
3g
Spice — Star anise (mixed and ground into fine powder)
10g
Spice — Fennel seed (mixed and ground into fine powder)
3g
Spice — Cinnamon (mixed and ground into fine powder)
25g
Instructions
1
Preparation
Scrape the pork clean and cut it into 10 pieces. Place them in a pot of water, bring to a rolling boil, then immediately lift them out and rinse in cold water. Cut the scallions into sections and smash the ginger flat with a knife. Tie the spices tightly in a piece of clean white cloth.
2
Braising
Add clear water to the pot, then add the meat, soy sauce, salt, scallions, ginger, and spice bundle. Use a bamboo rack to press the meat down. Bring to a boil over high heat, skim off the scum, then move to low heat and braise. When the meat is cooked through, remove it and place it skin-side down on a plate to cool.
3
Soaking in the broth
Bring the broth in the pot to a boil, skim off all the surface oil, let it cool, then pour it over the meat on the plate. To serve, lift the meat out and slice it thinly onto a plate.
