All of the ingredients are available at an Asian supermarket and are very inexpensive. Shaoxing wine you can get for 99 cents sometimes normally $1.99. Stock up and keep these ingredients on hand.
1 piece of boned pork leg with rind. The size depending on the number of people you are feeding, as long as it fits in to your pot. Alternatively buy a few smaller ones
If purchasing from a butcher get him to cut off the rind and keep to roast separately, otherwise do it yourself, its very easy. NOTE if you keep the boned leg rolled up it will slice quite nicely. If you choose not too it will be chunky pieces of meat as it is falling apart when cooked , this is also very acceptable and will happen if you use a pork shoulder not rolled up too.
6 litre water
3 cups Shaoxing wine
1 cup mushroom soy sauce
2 cups light soy sauce
2 cups of rock sugar
10 bruised garlic cloves
1 red onion chopped into 8
6 shallots, chopped into large pieces
1 cup chopped ginger
1 piece dried orange or tangerine peel
6 star anise
2 cinnamon sticks
Use a large boiling pot on top of the stove. Place all of the ingredients into the water and bring to a boil and then lower to a simmer for 10 minutes to infuse all the flavours. Place the pork into the stock and simmer gently for 2.5 hours. Turn off and leave in the liquid until ready to serve.
Oil and salt the pork rind and place in a baking dish in a hot oven and cook until it is crackled. Break up into largish chunks and set aside.
These amounts for the vegetables are a guide only you can feed six generously with the following amount.
1/4 butternut pumpkin sliced and cut in half again
1 bunch choy sum
1 bunch buk choy
1 red capsicum, finely sliced
250 grams sliced mushrooms
2 cm piece finely chopped ginger
2 cloves crushed garlic
1 sliced red onion
2 bunches broccolini
1 bunch asparagus,each stalk chopped into 3 pieces
1/2 cup Lee Kum Kee vegetable stir fry sauce
1 tablespoon peanut oil
I use a wok, chop vegetables roughly. Heat oil in the wok and gently fry garlic, onion and ginger.
Turn out onto a platter, leaving the remaining sauce in the wok. Add 1/2 cup of the red braising stock to the stir fry sauce and reduce slightly over a high heat.
Reheat the pork at serving time in the braising stock. Remove and slice to serve garnishing with some star anise and chopped spring onions. Drizzle over the sauce you've reduced slightly in the wok.
Place the stir fried vegetables on a platter and garnish with large chunks of the crispy pork crackling