Mighty Meaty

Orange pork with Szechuan pepper

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.

casaveneracion.com braised-pork-rice-wine-soy-sauce

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.

Ingredients

  • 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

Instructions

  1. casaveneracion.com braised-pork-rice-wine-soy-sauce

    Measure the soy sauce and rice wine. Stir together.

    casaveneracion.com braised-pork-rice-wine-soy-sauce

    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.

    casaveneracion.com braised-pork-rice-wine-soy-sauce

    In another pan, sauté the onion, garlic, Szechuan peppercorns and star anise in a little oil.

    casaveneracion.com braised-pork-rice-wine-soy-sauce

    Cook until the onion slices start to turn translucent.

    casaveneracion.com braised-pork-rice-wine-soy-sauce

    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.

    casaveneracion.com braised-pork-rice-wine-soy-sauce

    Serve hot with rice or manthao (steamed sweet buns).

Cooking time (duration): 1 hour and 45 minutes

Number of servings (yield): 4

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