There are so many ways to cook braised meat. Yet, because of the variety of ingredients that go with each dish, the flavor and aroma will make each one different from the others.
Take this dish, for instance. It may look like adobo but the flavor and aroma are nothing even similar to adobo. Cooked with orange peel, Szechuan peppercorns and star anise, the aroma is both citrusy and pungent. Flavored with soy sauce and rice wine, the taste is both sweet and salty.
- 1 k. of pork kasim (shoulder), cut into 2-inch cubes
1/4 to 1/2 c. of dark soy sauce
1/4 to 1/2 c. of rice wine
rind from one orange
about 6 cloves of garlic, crushed
1 onion, sliced
2 pcs. of star anise
1 tbsp. of Szechuan peppercorns
1 tbsp. of vegetable cooking oil
onion leaves, for garnish
Measure the soy sauce and rice wine. Stir together.
Place the pork in a pan. Pour in the soy sauce and rice vinegar. Add enough water to cover. Throw in the orange peel. Bring to the boil.
In another pan, sauté the onion, garlic, Szechuan peppercorns and star anise in a little oil.
Cook until the onion slices start to turn translucent.
Add the sautéed ingredients to the pork. Cover, lower the heat and simmer for an hour to an hour and a half or until the sauce is thick and clear.
Serve hot with rice or manthao (steamed sweet buns).
Cooking time (duration): 1 hour and 45 minutes
Number of servings (yield): 4