Three-Cup Pork

Bone-in pork braised Taiwanese three-cup style in soy, sesame oil and rice wine with ginger, garlic and star anise until syrupy.

Ingredients

• 3 to 4 lbs bone-in pork pieces (young pork legs preferred), cut into large pieces
• Kosher salt
• Ground white pepper

Neutral oil, for brushing

• 8 scallions, cut into 1- to 2-inch lengths
• 1/2 cup soy sauce
• 3 tbsp dark soy sauce
• 1/4 cup toasted sesame oil
• 1 cup Chinese rice wine or sake
• 2-inch piece ginger, sliced into coins
• 6 dried whole red chiles
• 8 garlic cloves, peeled and lightly smashed
• 3 star anise pods
• 2 cinnamon sticks
• 1/4 cup Chinese rock sugar or brown sugar

Directions

1. Season the pork with salt and white pepper, brush lightly with oil, and grill over medium heat until lightly browned on both sides (do not cook through).
2. In a Dutch oven, combine the scallions, both soy sauces, sesame oil, rice wine, ginger, chiles, garlic, star anise and cinnamon.
3. Add the grilled pork, cover, and simmer gently over low heat for 2 1/2 to 3 hours, turning occasionally, until very tender.
4. Transfer the pork to a board, discard the cinnamon, star anise and chiles, pull the meat from the bones and shred, then return it to the pot.
5. Simmer the sauce uncovered until glossy and syrupy and coating the pork, then adjust the seasoning and serve (great with fried rice).

Notes

Andrew Zimmern’s take on Taiwanese three-cup pork, the soy-sesame-rice wine classic.