Fantasy Pork
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
ham
fresh |
|
| 8 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
peanut oil
|
|
| 8 | slices |
ginger
fresh |
|
| 4 | each |
garlic cloves
peeled and crushed |
|
| Braising liquid | |||
| 5 | cups |
water
hot |
|
| 1 | cup |
soy sauce, dark
|
*
|
| 1 | cup |
rice wine
or dry sherry |
*
|
| 3 | tablespoons |
peppercorns
roasted, whole, szechuan |
|
| 6 | tablespoons |
sugar
rock or ordinary |
|
| 4 | each |
star anise
|
*
|
| 2 | each |
cinnamon sticks
or bark |
*
|
| 2 | teaspoons |
chinese five spice powder
|
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
ham
fresh |
|
| 8 | each |
scallions, spring or green onions
|
|
| 45 | ml |
peanut oil
|
|
| 8 | slices |
ginger
fresh |
|
| 4 | each |
garlic cloves
peeled and crushed |
|
| Braising liquid | |||
| 1.2 | l |
water
hot |
|
| 237 | ml |
soy sauce, dark
|
*
|
| 237 | ml |
rice wine
or dry sherry |
*
|
| 45 | ml |
peppercorns
roasted, whole, szechuan |
|
| 9E+1 | ml |
sugar
rock or ordinary |
|
| 4 | each |
star anise
|
*
|
| 2 | each |
cinnamon sticks
or bark |
*
|
| 1E+1 | ml |
chinese five spice powder
|
*
|
| 5 | ml |
salt
|
|
Directions
DRY THE HAM THOROUGHLY with paper towels.
Cut the scallions into 3-inch segments.
Choose a heavy casserole or pot, large enough to hold the ham comfortably.
Heat the pot and then add the oil, ginger, garlic and scallions, and stir-fry in the pot for 2 minutes.
Push the aromatics to the side and brown the ham on each side until it has some color, 10 to 15 minutes.
Pour off the oil. Add all the braising liquid ingredients to the pot and bring the mixture to a boil.
Turn the heat down to a simmer, cover tightly and cook for about 4½ hours, turning the ham from time to time.
When the ham is tender, remove it gently with a large spatula.
The meat should be literally falling apart.
Place it on a serving platter.
Strain the sauce, skim off any surface fat, and reduce the liquid until it is slightly thick.
Pour this over the ham and serve.
