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Pork Tendons and Licorice in Brown Sauce


Pork Tendons and Licorice in Brown Sauce
1/2 pound each dried pork tendons and pork hocks, soaked overnight, then cut into pencil-thick strips
1 cup vegetable oil
4 Tablespoons chu hou or a barbecue paste
3 shallots, minced
2 cloves garlic minced
6 slices fresh ginger, minced
3 slices dried licorice root, soaked until soft, then slivered
1/2 pound pork belly, chopped into one-inch cubes
1/2 cup bamboo shoots
4 large Chinese black mushrooms, soaked for half hour, stems discarded, then cut in quarters
1 red chili pepper, seeded and coarsely chopped
2 inches dried tangerine peel, soaked and minced
1 quart pork, beef, or chicken stock
1/4 cup dark or mushroom soy sauce
1 Tablespoon granulated sugar
1 Tablespoon powdered chicken bouillon
3 bay leaves
4 whole star anise
1 tsao-kuo seed or a whole nutmeg
1. Drain pork tendons and pork hocks and dry them with paper towels.
2. Heat vegetable oil and deep fry the hocks and the tendons separately, putting them carefully into the oil as they might spatter. Deep fry each for about five minutes or until they swell, then drain and set aside; then fry the other one and drain it.
3. Put hocks and tendons into a large pot or large wok, and add the chu hou sauce and mix well, then add minced shallots, garlic, and ginger and stir fry for two minutes.
4. Next add all the other ingredients and stir well while bringing this to just below the boil. Reduce the heat and simmer uncovered for one hour.
5. If the sauce is not thick, thicken by adding a tablespoon or two of cornstarch mixed with a like amount of cold water and boil until it is thick; then serve.

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