Chinese Braised Pork

Monday, February 22, 2010

Chinese Braised Pork

Just like it name, braised pork is a method that used to tenderized pork making it juicy and tender while it absorbed all the marinating ingredients. This is one of the other dishes that required some preparation and marinating a day head. This way the flavor will be more intense. If you like pork tender and full of flavor then this is a must try dish!

I got to admitted that I never had this before and this was my first time making it. It turns about a lot better than I’d anticipated it to be. It ends up being one of my favorite dishes this Chinese New Year. Needless to say, it will return next year and I will not try to alter anything about it. This is the perfect recipe for me! I do tend to experiment a lot with my cooking.


1 Lb pork leg with skin intact
1/4 Cup of rice wine
3 Tbsp dark sweet soy sauce
3 Tbsp soy sauce
1 Tbsp sesames oil
1 Tbsp of minced ginger
½ Sea salt
1 Tsp of all spice
2 Star anise
½ Tsp of minced garlic
1 head of broccoli for decoration purpose


1. Clean and marinate the pork thoroughly with half of each of ingredients like the dark soy sauce, soy sauce and used all of the all spices, sesames oil, star anise.
2. Put it in the refrigerator overnight.
3. Take pork out and paper dry it.
4. Put enough oil in pot to cover the pork and deep fly it for 10 minutes until skin look crispy.
5. Take the pork out and put it in the pot that to be braised with the other half of the dark soy sauce, soy sauce, minced ginger,garlic and rice wine.
6. When it starts to boil, lower to medium and braised for 2 hours.
7. When the pork it tender it done.
8. Use the remaining juice to blanch the broccoli.
9. Now for decoration purposes, put the broccoli all around the plate and slice the pork and arranged it nice in the center then pour some of the juice on top of it.

Voila! Your done!


Post a Comment

Taste Of Spice Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino