1 bottle red wine
1 cup dry sherry
4 cups thin soy sauce
4 cups water, make sure to cover pork
12 lb pork shoulder, bone in, fat cap on -- (12 to 15)
2 cups brown sugar
1 large ginger sliced
1 head garlic, sliced in half
2 bunches scallions
2 star anise
2 Thai bird chilies
2 cinnamon sticks
8 bok choy, halved, cored, cleaned
1/4 cup sambal oelek, as condiment
Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add
pork and reduce heat. When boiling again, turn down to a simmer and skim off the
ëscumí. Add the rest of the remaining ingredients, except cabbage. Taste for
seasoning; it should be fairly sweet. If not, add more brown sugar. Remember
that the taste of the braising liquid will ultimately be the taste of the pork,
so make sure it tastes good!
Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the
pork, place it on a large platter and cover with foil to keep hot. Strain the
liquid and reduce until a syrupy consistency is achieved, this will take 20 to
30 minutes. In the last 10 minutes of reducing, add the bok choy to cook until
soft. Place bok choy around the pork and glaze pork with reduction. Serve with
side of sambal oelek.
