Pork in glaze

Pork in glaze

Category: Meat dishes

Kitchen: chinese

Ingredients
Pork	500 gr.
Soy sauce	20 ml.
White wine	20 ml.
Sugar	30 gr.
Salt	1/2 tsp
Peanut butter (I have sunflower oil)	10 ml.
Red pepper	pod.
Cinnamon	1 cm.
Ginger	2-3 cm.
Green onions	25 gr.
Badian	2-3 pcs.

Cooking method

• Before you start cooking, you need to prepare all the ingredients, as the frosting thickens quickly.
• 
• Cut the onion 5-6 cm long. Boil water. Cut the meat into cubes with a side of 3-4 cm. In a pan in oil, fry the pork until golden brown.
• 
• Remove excess fat with a napkin.
• 
• 
• Pour 10 ml into a saucepan, preferably with a double bottom. oil and add 30 gr. granulated sugar.
• 
• Stir until sugar dissolves and turns golden-reddish.
• 
• Watch it closely, otherwise it quickly darkens and may burn out. Remove the pan from the heat and then add the pork to it, mix quickly in this glaze.
• 
• Careful, she splashes. Add onion, ginger wedges, star anise, cinnamon and soy sauce to the meat.
• Mix everything. Then pour in the wine and add the red pepper pod.
• 
• Pour boiling water over, being careful not to rinse the sugar off the meat. The water should cover ¾ the height of the meat.
• 
• Add ½ tsp. salt and cover with a tight lid so as not to lose steam. Put on high heat, then reduce it and cook over low heat for about 90 minutes. We need a little broth, so we need to make sure that it doesn't boil away. Strain the remaining broth through a sieve. Remove the layer of fat from the top.
• 
• Pour into a frying pan and evaporate,
• 
• stirring until it boils away enough that a spatula mark remains on the bottom of the pan.
• 
• Add meat and stir.

Note

Recipe from the site 🔗
I cooked this dish 2 times. The first time I added 1 star anise flower, ground red pepper, cinnamon with a centimeter and ginger about 2 and a half cm. I liked the taste, but water poured up to ¾ of the meat's height boiled away in 40 - 50 minutes.

I safely missed this moment, as I did 100 cases at the same time. The meat turned out to be soft, cooled a little harder. The second time I poured water to the top, added 3 stars of star anise, ginger and more cinnamon, replaced the ground pepper with a bitter pod, taking 4 cm and cooked for about an hour and a half. The pork came out very tender and soft. Cinnamon and star anise were also felt, the meat was a little sweetish, but I would not add salt. The cooled one was also softer than the first time.

An interesting recipe. It would be necessary to adapt it for a pressure cooker))

adapt for pressure cooker))

Yes Len, it would be great

Larissa, cooked in a pressure cooker today. From the original, of course, it turned out sooo far. I didn't have star anise, cinnamon and wine (just something). But I added apples and garlic. And I was not enough for the last stage with the evaporation of the broth. Instead, I made a sauce from boiled apples with broth.
The glaze stage was a bit tricky. For the first time, a plastic spoon melted in this glaze. I had to do it again. The second time, apparently, I got distracted and let the meat cool down. As a result, when I rolled it in the glaze, it rolled more onto the spoon than it covered the meat.
But the result is awesome)). Ginger, sugar and soy sauce - I realized - this is what I need in meat ALWAYS. And it was steamed in a pressure cooker 25 minutes before such a state that it melts in your mouth.
It's just a shame, the guests who were going to me today said they would come tomorrow. He won't be there until tomorrow. At least cook it anew ... I'll try to make it closer to the original.

[Robin bobin]

Robin bobin Len, I'm very glad that you liked it. And I made the icing myself 2 times, while taking a photo it turned too black. Here you need to prepare everything in advance so that everything is at hand
And try with seasonings. I, too, did not do it with them before, but now they ask at home, tasted it.