|"叉烧 Char Siu BBQ Pork - Quanjude Melbourne AUD8" |
by avlxyz is marked with CC BY-SA 2.0.
- 1.5lbs Pork Shoulder, Marinated With 1 Char Siu Spice packets (Star Anise, Fennel, Szechuan Peppercorn, Clove, Cinnamon and Powdered Red Dye)
- 1/2t Curry Powder
- 8-12 dried Szechuan Peppercorns
- 1t Chinese Five Spice
- 2t Cumin
- 1/2t Turmeric
- 1/4t Black Pepper
- Roasted Vegetables
- 2 Jalapeno
- 3 Bird’s Eye (Thai) Chili
- 1 head Garlic, halved
- 1/2 Yellow Onion, quartered
- 1/2T Ginger, fresh ground
- 1/2T Garlic, fresh ground
- 2oz Plum Sauce
- 3 dashes Fish Sauce
- 1/2oz Hoisin Sauce
- 1/8c Oyster Sauce
- 1/8c Soy Sauce
- 1/8c Mirin (Sweet Japanese Wine)
- 1/8c Rice Wine Vinegar
- 2 dashes Sesame Oil
- 1/3c Dry Sherry
- 2 cans Black Beans
- 2 cans Dark Red Kidney Beans (rinsed)
- 2 cans Great Northern Beans (rinsed)
- 2 cans Roasted Tomatoes
- 1/2 of a Lime, juiced
- 1/8th head brunoised Cabbage
- 1 medium brunoised Carrot
- 4 white piece of Scallions, sliced thin
- 4 small Shallots, sliced thin
- Make Char Siu packet as described. Remove excess pork fat (reserve for use) and cube. Marinate as directed.
- Set broiler to high, and toss Sofrito veggies in lard, bacon fat, or other non-neutral oil. Place on a lined baking sheet. Rotate every 5 minutes until peppers are blistered and soft. Once removed from the broiler, smash in a molcajete until a thick paste is formed.
- In a dry non-stick skillet over medium heat, bloom spices. When fragrant grind dry spices and reserve.
- Mix all liquids for deglazing base.
- Remove pork from marinade and in a heavy bottom pot, heat reserved fats. Once enough fat is expressed, remove the crispy fat and sear Char Siu Pork and set aside.
- Bloom ground spices in oil until fragrant, add sofrito and cook until beginning to darken like a roux, add vegetables (brunoised cabbage, carrots, scallions, shallots).
- Add sauce mix and cook until alcohol smell dissipates and sauce thickens.
- Add fire-roasted Tomatoes, lime juice, and water making sure to remove any caramelized sauce (frond) from the bottom of the pan.
- Add beans. Simmer uncovered for 1 hour.
- Reintroduce char siu pork and heat through before serving.