http://www.smokingmeatforums.com/t/110635/masterstock-pork
This was the original post with the ingredient list.The twice cooked in that post was poached then smoked.
Here its going to be poached,pressed then hard fried the next day.
I pulled a 1& 1/2 litre bottle of frozen master stock out,then added to it an easy 2 litres of pork stock left over from the general purpose batch I did ears & things in.
The ingredient list & measurements are in the original post.I just touched it up with some fresh garlic, cilantro stalks & roots,star anise,ginger,fennel seed & a chopped blood orange,yellow rock sugar & a splash more soy.I do all this from taste & quite a few years of making this dish with different meats.
First timers might want to follow the recipe(well sort of a recipe
) that I posted in the original thread.
My bit of belly is 2kg,pretty lean for belly.Pot big enough to take it flat & covered by liquid.
If I had some green shallots they would have gone in there to,likewise some dried chinese mushrooms. I chucked in 2x red shallots & 2x smoked dried chilli.
The tricky thing here is the reduction over time concentrates the salt so you have to be a bit cautious.
You want a gentle simmer,really gentle
.Its a bit flexible ,you can take it to almost cooked through then turn it off & let it cool in the stock ,up to you. About an hour will do it on a gentle simmer.
From there I will press & cool overnight like Clarissa.Then cut into cubes 2"x 2" or close hit it hard in the wok to crisp the skin give it a slug of poaching liquid to deglaze ,touch it up with hoi sin or similar .Thats for tomorrow.
This was the original post with the ingredient list.The twice cooked in that post was poached then smoked.
Here its going to be poached,pressed then hard fried the next day.
I pulled a 1& 1/2 litre bottle of frozen master stock out,then added to it an easy 2 litres of pork stock left over from the general purpose batch I did ears & things in.
The ingredient list & measurements are in the original post.I just touched it up with some fresh garlic, cilantro stalks & roots,star anise,ginger,fennel seed & a chopped blood orange,yellow rock sugar & a splash more soy.I do all this from taste & quite a few years of making this dish with different meats.
First timers might want to follow the recipe(well sort of a recipe
My bit of belly is 2kg,pretty lean for belly.Pot big enough to take it flat & covered by liquid.
If I had some green shallots they would have gone in there to,likewise some dried chinese mushrooms. I chucked in 2x red shallots & 2x smoked dried chilli.
The tricky thing here is the reduction over time concentrates the salt so you have to be a bit cautious.
You want a gentle simmer,really gentle
From there I will press & cool overnight like Clarissa.Then cut into cubes 2"x 2" or close hit it hard in the wok to crisp the skin give it a slug of poaching liquid to deglaze ,touch it up with hoi sin or similar .Thats for tomorrow.
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