Page 70 - 2016TOHCookbook

Braised Pork on Rice
Lo Family | BROOKLINE, MA “It’s tasty! Worth trying!” JUSTINE LO
INGREDIENTS
Serves 8
2 tablespoons lard
2 pounds 4 ounces boneless pork shoulder roast, cut into 1⁄4-inch dice
2 tablespoons dried shrimp, soaked in water for a few hours, chopped
1 large piece rock sugar
2 pieces star anise
1 teaspoon five-spice powder
1⁄4 cup dried onion
2 tablespoons dried garlic
1⁄2 cup soy sauce
1⁄4 cup dark soy sauce
1⁄2 cup red rice wine
7 medium eggs
Steamed rice, boiled Chinese greens and Japanese pickled radish, for serving
PREPARATION
1. In a wok or large frying pan, heat the lard over medium-high heat until melted and hot. Add the pork and cook, stirring occasionally, until browned.
2. Add the shrimp and sauté until fragrant. Stir in the rock sugar, star anise and five-spice. Add the dried onion, dried garlic, soy sauces and half of the wine. Bring to a boil, cover and cook for 5 minutes.
3. Lower the heat to medium, pour in just enough hot water to cover the pork and add the eggs. Cover and cook for 30 minutes, turning the eggs occasionally.
4. Add the remaining wine, cover and cook for 2 minutes more. Serve over rice along with greens and pickled radish.
PAGE 60 | UMASS DINING