A new recipe that the girls and I all love. It takes around 3 hours total, but very easy to make and a big hit. The first time I made it was almost my last, though. The original recipe called for a 3 lb ham (bone in with rind), so I went looking and the smallest I found was 8.5 lbs. It looked like it would fit in my sha guo, so I bought it. When I got it home I tried to fit it in either pot (large pot for blanching and my largest sha guo pot), and it was way too big. I was pretty bummed out, but after some thought I got my hacksaw out, changed the blades (put a brand new one on and cleaned it too), and cut the ham in half. Now I had two 4 lb. hams! While I cooked one in the traditional red cooked method, I baked the other in the oven.
Everyone loved the meat. It literally falls off the bones when it is done and is so good! I tried the recipe again today, this time purchasing a 4 lb. ham. It just fit in the pot and I didn't have to cut it I was a "happy camper"! Here's the recipe:
3 lb. ham, pork leg, or shoulder (or bigger if your pot can hold it. Adjust ingredients upwards accordingly)
4 green onions (tied in a knot)
4 slices of ginger (smash them flat with the side of your clever)
3/4 cup of dark soy
4 tablespoons Shaoxing wine
1 tsp. five spice powder
2 oz. rock sugar
2 1/2 cups water
Blanch the ham in boiling water for about 4 or 5 minutes. Take it out and rinse.
Place the ham in the sha guo with all the rest of the ingredients. Bring it to a boil, then lower to a simmer and cover it for 2 1/2 to 3 hours. Turn the ham several times while cooking. When it is done the meat will just fall off the bones. Take the ham out and let it set for a few minutes. You can take the liquid and strain it for a dipping sauce. I put it in small cups in front of my girls so they could spoon it on the meat in the portion they wanted.
I served the meat with rice and we piled the meat on the rice. I also included a mess of stir fried bok choy with garlic and soy. Like I said, everyone liked it and had seconds and thirds! Ya'all should give it a try!
Comments (1)
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