Five Spice Slow-cooked Pork
- Yield: servings
- 3pounds pork hocks, leg or shoulder, cut into 3 or 4 large pieces
- 6cups pork, chicken, or vegetable stock
- 6tablespoons sweet soy sauce
- 1/4cup oyster sauce
- 3tablespoons fish sauce
- 1/4cup chopped coriander stems (cilantro stems)
- 6cloves garlic, smashed
- 1teaspoon five spice powder
- 3-- inch piece ginger, smashed
- 1/4teaspoon ground white pepper
Cover the pork with the stock, soy sauce, oyster sauce, fish sauce, and if necessary, add enough water to cover the pork. Stir in the coriander stems, garlic, five spice powder, ginger, and white pepper.
Bring to a boil then lower the heat to simmer and skim any scum that rises to the surface. Cover and cook on a very low heat (barely a simmer) for 3–4 hours or until pork is very tender. If using a pressure cooker bring up to pressure and cook for 15 minutes
Taste the broth and adjust seasoning with soy sauce and sugar. Serve with bowls of jasmine rice and some vegetables for a complete meal.
Reprinted with permission from Easy Thai Cooking by Robert Danhi, Tuttle Publishing