Braised Pork with Sea Cucumber Recipe

Braised Pork with Sea Cucumber Recipe

700g pork belly with skin

3 sea cucumber

shredded scallions

Seasonings A:

2 stalks scallion

2 slices ginger

1 star anise

2 tablespoons wine

5-6 cups water

Seasonings B:

½ cup soy sauce

¼ cup Shao-xing wine

1 teaspoon dark colored soy sauce

1½ tablespoons rock sugar

2-3 cups pork stock

Seasonings C:

1 tablespoon wine

1 stalk scallion

2 slices ginger

4 cups cold water

Method:

Blanch whole piece of pork for 1 minute, remove and rinse.  Put in a pot, add seasonings A, cook for an hour.  Remove the pork to a bowl (with the skin side down).  Add seasonings B, seal with aluminum foil or cover with a lid, steam for 2-3 hours until pork is very tender.  Rinse sea cucumber, clean sands from inside of sea cucumber.  Put in a pot, cook with seasonings C for 10 minutes.  Remove.  Pour the pork broth from steamed pork, turn the pork over to a serving plate.  Cover with a bowl to keep warm.  Put sea cucumber to the pork broth, cook over medium-high heat until broth reduced to ⅔ cup and become thick and bright.  Remove sea cucumber onto a serving plate with pork, pour broth over pork and sea cucumber.  Place shredded scallions by the side and serve hot.