This is something you can have simmering in the background for up to three hours, without any attention required.
I marinated this beautiful piece of shoulder in a mixture of :
Five spice powder -A good spoonful
Star anise - about 5 Five
Grated ginger - A spoonful
Few cloves of Garlic, crushed
Soy Sauce - half a cup
Sesame oil -quarter of a cup
Brown sugar -One spoonful
Crushed black pepper.
Left the meat soaking in this juice overnight in a sealed bag, turning it every now and again when I was in the vicinity of the fridge.
Then the next day, I set it for a slow simmer for nearly three hours with added 2 litres of water, till it was completely falling apart.
Made a simple fried rice to go with it , and server with chilled Kimchi, which -shame on me- I bought ready made. It was divine and easy peasy, pork squeezy.
The remaining juices (which was about a litre) were frozen in small portions for some added magic in upcoming stir fries.
I marinated this beautiful piece of shoulder in a mixture of :
Five spice powder -A good spoonful
Star anise - about 5 Five
Grated ginger - A spoonful
Few cloves of Garlic, crushed
Soy Sauce - half a cup
Sesame oil -quarter of a cup
Brown sugar -One spoonful
Crushed black pepper.
Left the meat soaking in this juice overnight in a sealed bag, turning it every now and again when I was in the vicinity of the fridge.
Then the next day, I set it for a slow simmer for nearly three hours with added 2 litres of water, till it was completely falling apart.
Made a simple fried rice to go with it , and server with chilled Kimchi, which -shame on me- I bought ready made. It was divine and easy peasy, pork squeezy.
The remaining juices (which was about a litre) were frozen in small portions for some added magic in upcoming stir fries.
