Slow-Cooked Seven-Flavour Pork
- FOR THE DISH:
- 1 cup chopped onion
- 1/3 cup Chinese rice wine
- 1/3 cup dry sherry
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 4 bay leaves
- 1 1/2 teaspoons turmeric powder
- 1/2 teaspoon freshly-ground white pepper
- 2 pounds boneless pork loin or butt trimmed of
- all but a single layer of fat
- 3 tablespoons vegetable oil
- 3 cups water
- 1/4 cup Chinese rice wine (or dry sherry)
- 1 tablespoon cornstarch dissolved in
- 2 tablespoons water
Stir the onion, 1/3 cup rice wine, both soy sauces, bay leaves, turmeric and pepper together in a bowl until well blended.
For the Dish: Put the pork into a heavy resealable plastic bag, then pour in the marinade. Squeeze the extra air out of the bag and seal. Shake the bag gently until the pork is evenly coated. Marinate the pork in the refrigerator overnight, turning once.
Remove the pork from the marinade and reserve the marinade. Pat the pork dry with paper towels. Heat a wok over high heat until hot. Add the oil and swirl to the coat sides. Place the meat, fat-side down, in the wok and cook, turning as necessary, until brown on all sides, about 2 minutes per side.
Discard the pan drippings and add the reserved marinade and the water to the wok. Bring to a boil, then adjust the heat so the liquid is simmering. Cover the wok and simmer until the meat is very tender, about 2 hours.
Lift the pork out of the wok and onto a carving board. Cut into slices about 1/4-inch thick and arrange on a serving plate. Add the wine and dissolved cornstarch to the cooking liquid and cook, stirring, until the sauce boils and thickens, about 1 minute. Serve the sauce alongside the pork.
This recipe yields 6 servings.