Liveblogging the dinner, part three

[desperance]

Forgot to mention, of course: I have also done three loads of washing-up. Partly because I have been nicely trained, but mostly because there is truly no alternative in this house. Apart from the fact that I like to use the same pots over and over, there is utterly nowhere to put dirty pots and dishes. Except in the sink and on the floor, of course, but I need both of those. I have a teeny tiny sliver of a kitchen, and limited spillover; so when I'm doing a dinner, I wash up as I go. And put stuff away also. *is extraordinary*

Next up: Chairman Mao's red-braised pork. One of his favourite dishes, allegedly. Something of an exercise in compare-and-contrast, as my own slow-cooked pork will be on the table at the same time; his is more variously flavoured (star anise, cassia, chilli), but mostly I want to do it because it starts with caramelising sugar in oil, and I'm curious to try that. Eek. I foresee more washing-up, with specific reference to burnt sugar...

Comments

[fidelioscabinet.livejournal.com]

Based on experience with my aunt's burnt-sugar frosting, soak the pot. At once, as soon as it's empty. Soak all associated implements at once as well.

If the sugar dries, you will have to soak it longer.

If the cats gets burnt-sugar on them, good luck. Isolation in the bath until you can soak them clean as well might help. it might also be a foolish dream. YMMV. (Cleaning her dog off was not too hard the one time she interfered in the process and got sugared, but it was hampered by the dog's effort to reach the spot on her back that was sticky. But that was a dog of calm and settled temperament.)

[beckyzoole.livejournal.com]

The slow-cooked pork recipe sounds much like Adobo, a Phillipino cooking method that I've come to like quite a lot. So far I've only made chicken adobo, but it can be made traditionally with either pork or chicken.

Basically, it's your slow-cooked recipe, only without the sugar and with the addition of several coursely-chopped cloves of garlic, a couple of bay leaves, and a dozen whole peppercorns. The smell of the vinegar, soy sauce, meat and spices cooking is sooooo delicious!

But now I want to try your method. I must first translate it, though. What cut is "a hand of pork"?

[desperance.livejournal.com]

Basically, it's your slow-cooked recipe, only without the sugar and with the addition of several coursely-chopped cloves of garlic, a couple of bay leaves, and a dozen whole peppercorns. The smell of the vinegar, soy sauce, meat and spices cooking is sooooo delicious!

Does sound good. I do know the term, but I've never investigated; now, of course, I want to. I'll do yours if you do mine...

A hand of pork is the full shoulder of the beast, with the bone left in; properly six or seven pounds of meat, so you do really need a party. Which is why these days I often just do a shank: same effect (muscles in contrasting layers, lots of rind, the sweet meat right by the bone) without the bulk.

PS

[desperance.livejournal.com]

I just looked on Wikipedia, and it says there that the hand is the 'arm shoulder' of the pig. Which makes sense to me. Certainly it doesn't include the blade.