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

[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.