cold peking pork


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Cooking receipe to make cold peking pork under category General Recipes. You may find some video clips related to this receipe below.

cold peking pork

chinese

northern region

3 slices fresh ginger

3 spring onions whole

2 star anise

2 tablespoom dry sherry or rice wine

2 teaspoons five spice powder

5 tablespoons sugar or Chinese rock sugar

2 tablespoons a soy sauce

1 teaspoon salt

2 teaspoons whole Sichuan peppercorns roasted (optional)

Remove the rind from the pork but do not discard it.

Bring a pan of water to the boil and blanch the rind and the pork in it for about 35 minutes. Remove them with a slotted spoon discard the liquid and chop the rind into small pieces.

Rinse the pot clean and return the pork to the pot.

Add all the braising liquid ingredients and the pieces of rind.

Bring the mixture to the boil theu turn the heat down to a verylow simmer.

Cover the pot and simmer for about 2 hours.

Remove the cooked pork from the pot with a slotted spoon and skim off as much fat as possible. Turn the heat back to high and reduce the liquid to about half.

Put the pork into a bowl or deep dish.

Strain the reduced liquid and pour it over the meat.

Allow it to cool and put it into the refrigerator.

Let it sit in the refrigerator for at least 8 hours before serving.

Just before serving remove the pork and slice it as thinly as possible.

If the juice has jelled cut it into cubes and arrange it as a garnish around the sliced pork otherwise simply pour some of the cooled liquid over the pork slices and serve.

Cold platters are commonly served at banquets in the north of China. This dish is a little like a European pate and has a very good flavour. It should be prepared a day in advance and then served cold making menu planning easier. The pork is first blanched for a few minutes to rid it of any impurities and is then slowly simmered in a rich liquid infused with Chinese spices. The cooked meat is removed and the braising liquid reduced. This is then poured over the pork which is left to marinade overnight. This dish is ideal for summertime and would make a tasty cold dish for a picnic.

Serves 4

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