When I went to Taiwan in the spring and visited my grandma, she told us about this duck that she had ordered specially made for dinner. She said, you don't boil it in water at all. You use two whole bottles of rice wine, a cup of soy sauce, some sugar, and just let it boil until it's dry. You can also add in garlic or ginger. The result is this beautifully dark and flavorful meat. For our dinner, we had the duck, and it was so rich and so flavorful.
 |
| The braised duck is on the left. Head and all! |
I've since tested out the technique at home with a nice meaty haunch of pork shoulder. I cut it up into smaller chunks because I was afraid the wine wouldn't cover it all properly. You bring the rice wine and soy sauce to a boil first before adding the meat. After adding the meat, I threw in some sliced ginger and added a few tbsp of sugar. Then, you leave it uncovered and let it boil for 4 hours. As time passes, you'll want to flip the meat over and gradually lower the temperature from high to medium to a low simmer until the liquid is almost gone. Save some though and it will be the best sauce to moisten your meat!
I'm going to attempt this recipe again for Thanksgiving this year. Thinking of braising a whole chicken. :)
No comments:
Post a Comment