Three-Cup Pork

On this variation on the favored Taiwanese hen dish san bei ji (three-cup hen), pork shoulder is infused with soy sauce, Taiwanese rice wine, and sesame oil, yielding tender bites of meat coated with a shiny sauce. The warmth will get adjusted from low to heat for the ultimate two hours, so having a programmable cooker that may robotically swap to the nice and cozy setting is right should you gained’t be house. To complete the sauce rapidly should you do not wish to await it to thicken within the sluggish cooker, simmer the braising liquid with the cornstarch slurry on the stovetop, stirring sometimes for 15 to twenty minutes. Simply make sure you skim off as a lot fats as you may in step 4 to forestall the ultimate dish from being greasy.

The place does “three-cup” come from?

This dish is called “three-cup” as a result of it’s made with three core components: sesame oil, rice wine, and soy sauce. 

What’s Chinese language black vinegar?

Chinese language black vinegar is a vinegar produced from fermented black sticky rice or common glutinous rice. It can be made utilizing rice together with sorghum and/or wheat. Its taste is malty, candy, and never overly acidic. 

Notes from the Meals & Wine Take a look at Kitchen

Black vinegar has a fancy, barely candy observe. Mijiu, a transparent rice wine, has a gentle, candy style. Shaoxing rice wine has a wealthy style and nutty notes. Discover all three at most Asian markets or on-line at soeos.com. 

To assist skim off the fats in step 4, run the underside of a relaxing, ice-filled ladle alongside the floor of the braising liquid.

Prompt pairing

Serve this braised pork with a brilliant, red-fruited Oregon Pinot Noir, similar to Sokol Blosser Evolution.

Make forward

The pork and sauce may be saved in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as two months. If frozen, thaw combination in a single day within the fridge earlier than reheating.

This recipe was developed by Liz Mervosh; the textual content was written by Sheela Prakash.