February 06, 2017
Dinner, Main Dish, Pork,
Vegetables, Bok Choy, Chinese, Cooking For A Crowd, Christmas, Entertaining, New Years, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Make it from scratch, Hot Peppers more
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"I've had this recipe for many years (approximately 10-16 yrs.). It was originally aired on a Christmas family special where various FoodNetwork chefs presented their families traditional recipes. This particular recipe is one that Chef Ming Tsai's father made for Christmas and one that the family favored. The reason I kept this recipe for all these years is that it looked absolutely delicious and I love Chinese food, so placing it here for safe keeping seeing that it is no longer available on foodnetwork nor anywhere in cyberspace. Note that the full measure of some of these ingredients are accounted for in the calorie count, but a lot of it is not consumed as it is part of the cooking liquid."
Put all liquid ingredients and sugar in a tall stockpot and bring to a boil.
Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’ (fat from the surface).
Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft.
Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes.
In the last 10 minutes of reducing, add the bok choy to cook until soft. Place bok choy around the pork and glaze pork with reduction.
Serve with side of sambal oelek.
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