Braised Pork with Chinese Spices (หมูตุ๋น)

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Serves: 6

What you need:

  • 1-1.2 kg pork (I use 500g thick-cut pork steak + 700g pork ribs)
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots (optional)
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

How to put this together:

  1. On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  2. Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  3. Remove pork & pork ribs from the soup
  4. Drain the soup through a sieve to remove spices bits
  5. Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  6. Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  7. Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  8. Put pork back into the bits-free soup
  9. Simmer for another 5 minutes
  10. Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

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