Chinese Red Roast Pork With Bok Choy

Step 1: Put all liquid ingredients and sugar in a tall stockpot and bring to a boil.

Step 2: Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’ (fat from the surface).

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Serve with side of sambal oelek.

NOTE: The original recipe reads "2 boxes of Chinese rock sugar", not knowing the weight for 2 boxes, I approximated to about 14 oz., but for all I know 1 box may measure 14 oz. alone (more or less). Use the Chinese rock sugar to your best judgement and preferable taste.