Hainanese Tender Pork

English

Serves 10

Ingredients
Shoulder pork (or Pork Belly if not health conscious) – 3 kg
Cinnamon sticks – 3 sticks
Star Anise – 5 each
Garlic (with skin) – 2 bulbs

Marinating Sauce
Dark sauce (good grade sticky type) – ½ bowl
Light sauce – ½ bowl
Oyster sauce – ½ bowl
Chinese Hua Diao wine – ½ bowl
Pepper – dashes
Sesame oil – 5 table spoons
Sugar – 3 table spoons
Five-spice powder – 2 table spoons

Steps

1. Cut pork into cubes of approximately 4cmX4cmX4cm;
2. Use kitchen scissor to trim every cube into round “pork balls” and marinate for 48 hours;
3. Deep fry “pork balls” for around 5 minutes. If required, trim “pork balls” further to make them rounder;
4. Boil “pork balls” with desired water, Marinating Sauce and Ingredients for one hour before double-boiling for 3 hours;
5. When done, put “pork balls” on serving place;
6. Heat up small quantity of Marinating Sauce, add corn flour for desired stickiness and pour over “pork balls”;
7. Serves hot, goes well with boiled rice.