Red-cooked pork shoulder recipe Restaurants, Wine, Travel, Opinions

Red-cooked pork shoulder recipe

Reviewed By

Sue Dyson and Roger McShane

Red-cooked pork shoulder is a perfect dish when you have lots of guests and you want to serve them an interesting variety of flavours. The dish can be started early in the morning and simply sits, bubbling away, until you are ready to serve.
Pork shoulder and neck in one whole piece
Chinese masterstock as per recipe (see link below)
Ask your butcher to cut a pork shoulder and neck in one piece with the bones left in - you need the bones to provide the wonderful gelatinous material that makes your masterstock such a great asset in your kitchen.
Place the pork in a large stockpot and cover with water. Bring the water to the boil then pour all the water off. This cleanses any impurities.
Now, cover the pork with masterstock and bring to the boil. Turn the heat down so that it is just simmering. You should be able to see a bubble reaching the surface every few seconds - but not a constant boil.
Leave for about four hours. Pour the masterstock into a clean container through a sieve. Place in the fridge for later use.
Serve the pork on a large platter. Cut it into chunks and serve - it will just fall off the bones.
© Sue Dyson and Roger McShane, 2003
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
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