Five-Spice Dog Meat
Aromatic braised dog meat, traditionally valued for warming the lower back and knees.
Ingredients
dog meat (cut into large chunks, soaked to remove blood water)
500 g
black cardamom (placed in five-spice bag)
1.5 g
star anise (placed in five-spice bag)
9.4 g
ginger (smashed)
18.75 g
fennel seed (placed in five-spice bag)
3.75 g
refined salt
37.5 g
cloves (placed in five-spice bag)
1.5 g
soy sauce
187.5 g
angelica root (placed in five-spice bag)
1.5 g
nitrate solution
18.75 g
Instructions
1
Braising
Cut the dog meat into large chunks and place in a large basin. Add enough fresh water to fully submerge and soak for about 8 hours to remove blood water, then rinse clean. Place the meat in a pot and add water to cover by 1 inch. Add the refined salt, soy sauce, smashed ginger, and the five-spice bag (place all five spices in a cloth bag and tie the opening closed). Bring to a boil over high heat, skim off the foam, add the nitrate solution, cover, and reduce to low heat to braise for about 2 hours (turning 2 to 3 times during cooking). When the dog meat is about 80 percent tender, remove it from the pot. Debone while still hot, then let it cool and slice before serving.
2
Storing the braising liquid
Pick out the ginger pieces from the braising liquid, bring it back to a boil, then pour into a small jar and store for next use (the five-spice bag can typically be used twice).
