<Ingredients>
5-6 green onions
1 small knob ginger
Spices (anything available from among ginger slices, cinnamon sticks, star anise, hua jiao Sichuan pepper, whole cloves, coriander seeds, fennel seeds, dried licorice, dried caoguo/tsaoko Amomum fruit)
1 1/2 tbsp sake
1 tbsp brown sugar
3 1/2 tbsp soy sauce
<Directions>
1.
Cut green onions into a length that fits in pot. Make 2-3 bundles, and tightly tie.
Put ginger and spices in a small tea bag, or wrap in a cloth or coffee filter and tie.
2.
Quickly boil pork in plenty of water. Drain.
3.
In a pot, put all ingredients, add water to where it barely covers pork, and bring to boil on high heat.
Skim, reduce heat to medium low, and simmer for 2 hours. If there is lots of liquid left in pot, remove cover and reduce 1/2 to 1/3.
Occasionally turn upside down.
Remove fat that comes to surface while cooking, or when having lots of time, remove solidified fat after cooling.
4.
Serve warm, sliced.
<Notes>
- Pork belly is typically used. It is extremely fatty, but extra fat will disappear in the cooking process, and it gives a heavenly tender texture at the end.
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