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Sticky red-cooked pork with baby bok choy
Sticky red-cooked pork with baby bok choy
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Tender pork shoulder recipe inspired by culinary legend James Beard, known as the father of American gastronomy. Adapted from The New James Beard for modern home cooks.
Ingredients:
  • 2.5kg pork shoulder
  • 125ml (1/2 cup) Shaoxing rice cooking wine (see note)
  • 5cm piece ginger, thinly sliced
  • 4 star anise
  • 1 bulb garlic, halved widthwise
  • 310ml (1 1/4 cups) soy sauce
  • 150g rock sugar (see note) or granulated sugar
  • 18.20 gm peanut oil
  • 2 cobs corn, kernels removed
  • 1 bird's-eye chilli, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 6 baby bok choy, halved
  • Steamed jasmine rice, to serve
Instructions:
  • Score the pork, place in a large casserole, cover with water, and bring to a boil. Remove any scum. Stir in wine, ginger, star anise, and garlic. Simmer covered for 1 hour. Remove one-third of the liquid. Stir in soy sauce and simmer covered for 1 1/2 hours. Add sugar and continue cooking covered for 30 minutes until fork-tender. Refrigerate if making ahead.
  • Preheat the oven to 200°C. Transfer the pork along with 3cm of cooking liquid (discard the excess) to a shallow pan. Roast for 1 hour, basting the pork frequently, until it's richly browned and sticky.
  • 1. Preheat a wok over high heat, then add oil followed by corn, chili, and garlic. Stir-fry for 2 minutes. Incorporate bok choy and 1/4 cup of water, stir-fry until water evaporates and bok choy is tender. Serve pork and vegetables over rice, drizzled with cooking juices.

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