Found in a kitchen-goods catalog (Williams-Sonoma, to be exact), trying to sell you the pot it’s cooked in.
Ingredients:
- 4 tsp. Chinese five spice
- 1 Tbsp. coarse salt
- 3/4 tsp. fresh ground pepper
- 3kg pork shoulder (boneless; or pork ribs, or beef ribs, … and you can leave the bone in, if you want). Cut into largish pieces – you’ll want to be able to turn and move them around
- 3 Tbsp vegetable oil
- 2 onions, diced/grated
- 1 1/2 tsp grated ginger
- 1 1/2 Tbsp. minced garlic
- 1/3 cup soy sauce
- 1/3 cup hoisin souce
- spicy chili sauce to taste
- 1 1/2 (or more) cups of chicken broth)
Preheat oven to 350F. Combine spices, rub on meat. In cocotte (from Williams-Sonoma or anything else, or dutch oven, or whatever), warm 2 Tbsp oil. Brown meat in batches (6-8 minutes). Set aside.
Reduce heat to medium. Warm 1 Tbsp oil.
Cook onions 5 min
Add ginger and garlic, 1 min.
Add soy sauce, hoisin sauce, chili, broth, bring to simmer.
Return meat to pot. Cover, and baek in oven (turning meat occassionally, and adding liquids if it becomes too dry) – 2 1/2 – 3 hours.
Optionally, skim fat off.
Pull meat into large chunks
Serving suggestions
The original recipe suggests wrapping in lettuce leaves, with bean sprouts, raw green onions (thinly sliced) and cilantro. Also works well if using rice paper (spring-roll style). Also works well as fancy sliders on grilled toast bread, stacked with bean sprouts, lettuce, and some fried rice paper, crumbled and topped with another slice of grilled toast. Also works when done with beef ribs (I mixed pork shank and beef ribs).
