Rice Wine Lees Pork
A winter specialty from Changzhou, prepared in three stages—boiling, braising, and steaming—with a rich reddish-brown color and tender, flavorful texture.
Ingredients
pork
to taste
soy sauce
5 g
rice wine lees (mixed with the braising juices)
100 g (braising juices)
Instructions
1
Cook the Pork
Bring to a boil over medium heat for 5 minutes, then reduce to low heat and braise for about 30 minutes. Remove the pork and let it cool.
2
Steam and Serve
Pour 5 g of soy sauce into a bowl. Cut the pork into pieces about 9 cm long and 0.9 cm thick, and arrange them in the bowl skin-side down. Mix 100 g of rice wine lees with the braising juices and spread the mixture over the meat. Seal the bowl with glassine paper, then steam for about 1 hour. Turn the pork out onto a plate to serve.
