Cold braised pork shoulder
Thanks to the leisurely cooking time and slow cooling process, the meat is tender: firm and juicy at the same time. Furthermore, the aroma seeps deep into its fray. The roast has a wonderful, spicy and somewhat dark flavour – and is best served with a salad and also, for instance, with cold noodles. The jelly is best served separately. Those who wish to give the dark timbre of the meat a lighter contrast can combine the roast with the recommended sauce – which also provides the meat with additional moisture. This cold pork roast is a typical recipe from northern China. This dish is a favourite summertime dish and is, naturally, also fit for a picnic or a midnight snack, as secret agent Hektor Maille relished that memorable eveneing in Beijing.
To give the meat sufficient time to cool down slowly, the roast is best prepared one day before it is served.
800 g pork shoulder in one piece (or a piece of the neck)
3 to 4 slices (about 2 cm thick) pork trotters (or veal feet)
8 dl chicken stock
1 big piece ginger (about 80 g), cleaned and chopped in fine slices (about 4 tablespoons)
1 big onion, finely chopped
1 teaspoon Five-Spice-Powder
1 tablespoon sugar (15 g)
1.5 dl Shào Xīng rice wine
1 dl light soy sauce
Additional sauce:
4 tablespoons light soy sauce
2 tablespoons light rice vinegar (if possible a milder one)
2 tablespoons Chingkiang rice vinegar
1 teaspoon ginger, finely chopped
3 pods garlic, grated or pressed
1 teaspoon sugar
3 tablespoons spring onions, if possible only the green parts, chopped into bigger pieces
Some drops sesame oil
More about the travel adventure of Secret Agent Hektor Maille:
While eating the items of this menu on a hot evening in the restaurant of Ren Zilin in central Beijing, Hektor Maille finds out why the dragon trail had failed to yield any results earlier:
First Publication: 6-10-2009
Modifications: 23-1-2011, 18-6-2011, 13-11-2011, 12-12-2011