Spiced Pork

Name: Spiced Pork (Chiang jou)
Cuisine: Chinese
Ingredients: 2 oz. rock sugar (or sugar); 2 tablespoons soybean paste; 3 tablespoons soy sauce; 2 oz. rock sugar (or sugar); 1-¼ pounds boneless pork (bacon with rind on); 1-¼ pounds boneless pork (bacon with rind on); 1 tablespoon Shaoxing wine (dry sherry); 1 tablespoon Shaoxing wine (dry sherry); stick cinnamon; 1 piece star anise

Chiang jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds boneless pork (bacon with rind on)
1 tablespoon Shaoxing wine (dry sherry)

Asia
Taiwan
Kiangsu
Main course
Stew

Method

Wipe the pork and rub all sides with soy bean paste, soak about 2-3 hours.
Put soy sauce, wine, star anise and sick cinnamon in deep pot and boil, then add pork and 2 cups boiling water, bring to boil over high heat, reduce heat to about half, stew for ½ hour. Then add sugar, continuing to stew for one more hour. Turn meat often while stewing.
When th