Saturday, April 12

Red cooked pork butt

3-4 lbs. pork butt

The day before:
Cut pork into large pieces, bring to a boil, cool and then rinse, refrigerate

Fry in a little olive oil:
chopped package shallots or several scallions
sliced ginger (a piece the size of two thumbs)

All the meat
2 star anises
2 one-inch by ½ inch pieces of chinese cinnamon
1 Tablespoon sichuan peppercorns
6 dried peppers
5-6 pieces rock sugar
1 teaspoon sea salt
½ cup rice wine for cooking
½ cup soy sauce
1-2 teaspoon black pepper
1½ cups water; the mix of meat and spices should be about 7/10 covered

Stew over a low flame until tender (1½-2 hours)

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