This is my third recipe from the post wedding celebrations held on Easter Sunday. As you can see Ethan my sous chef was there in his suit.
Everyone seemed to enjoy the meals cooked in the thermal cookers. The meals kept hot until they were eaten. I did also serve some sausages and lavender lamb (one of everyones favourites) cooked by me on a BBQ.
All the food was serves with a thermal cooker of rice.
- 1.5kg pork shoulder, boned and cut into cubes
- 1 orange, zest
- 2 whole star anise
- 2 cinnamon sticks
- 1 tbsp cumin seeds
- 3 dried red chillies
- 600ml Shaoxing rice wine
- 1.5 litres chicken stock
- 250ml dark soy sauce
- 100ml light soy sauce
- 175g Chinese rock sugar or granulated sugar
- 6 slices fresh root ginger
- 6 garlic cloves, crushed
- 8 whole spring onions
- ½ tbsp salt
- 1 tsp freshly ground black pepper
- In the inner pot boil all the pieces of pork in water for 5 minutes skimming any scum that forms from the surface.
- Pour away the water leaving the pork in the inner pot.
- Remove 10 strips of zest from the orange with a potato peeler.
- Add the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Add the Shaoxing rice wine, chicken stock, dark soy sauce, light soy sauce, sugar, ginger garlic cloves and spring onions.
- Add the bag of spices.
- If the meat is not completely covered add a little water.
- Bring the inner pot to the boil. Turn the heat down to a simmer and put on the lid. Simmer for 5 minutes. Skim off any scum that forms.
- Turn off the heat and place the inner pot into the insulated outer container.
- Close the lid and thermal cook without power for a minimum of 2 hours.
- Check the seasoning before serving with rice.