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Dung Po Pork, Helen Chen Style


Dung Po Pork, Helen Chen Style
3 to 4 pounds pork (use leg and leave fat and skin on)
1 teaspoon salt
3 Tablespoons soy sauce
2 Tablespoons Shaoxing wine
2 Tablespoons sugar
3 shallots, peeled and minced
6 slices fresh ginger
2 whole star anise
dash cinnamon
6 cardomon seeds, pressed with the side of a cleaver
1/2 teaspoon Sichuan peppercorns, lightly ground
1. Roast meat in a 350 degree F oven for two hours. Remove, cool slightly, and cut the meat into large cubes, about three- to five-inch cubes, as you remove it from the bone.
2. Toss the meat with the salt, soy sauce, wine, and sugar, and put it and the rest of the ingredients in a heavy pot. I recommend putting the meat in a single layer, skin side down. Bring this to the boil, then cover and simmer for two hours over low heat.
3. Take a bowl and place it over the the pot and invert all into that large bowl. Then steam it for an hour; peer in once or twice and if need be, add one or two tablespoons of water.
4. Remove the star anise and serve the meat with the sauce. Garnish it with two or three minced garlic or celery leaves, if you feel it needs color.

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