Simmered Pork Shoulder in Black Soy Sauce with Hard-Boiled Egg Claypot

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading ... Loading ...

There are many versions of making this dish. As a Teochew Peranakan, our dish is more with spices. Every Reunion Dinner during Chinese New Year, my family, we always have this dish to go with our other dishes. It is a very easy dish to do and you can make it one day ahead to save more time to prepare other things. Of course, living in the States, it is over difficult to cook on a clay-pot over charcoal heat to give a slow cooking and when it is done it has a very unique fragrant and taste. I just simply use the stove to do the work.

It turned out great and every time my family and relative love them. When you have leftover, you can eat them with Chinese rice porridge or steamed rice.

 

 

Ingredients:

750g pork shoulder with skin, cut in bite-size chunks (I usually use boneless picnic shoulder)

9 cloves garlic, washed well and crushed

3 whole star anises

1¼ liters warm water

 

2 tablespoons canola/vegetable/corn oil

10-12 hard-boiled eggs, shell removed

 

Sauces:

¼ cup black (dark) soy sauce

2 tablespoons oyster sauce

1 tablespoon Kecap Manis (Sweet Soy Sauce)

Salt to taste

Black pepper powder to taste

1 tablespoon cooking dry sherry/white wine (optional)

2 dried chilies (optional)

 

 

Method:

In a large mixing bowl with pork shoulder pieces and seasoning and stir to mix well. Set aside to marinade for at least 30-45 minutes before cooking.

Heat a large clay-pot with canola/vegetable/corn oil over medium-high heat. Add the crushed garlic and sauté until fragrant. Add star anises and stir-fry quickly until aromatic. Add the marinade pork shoulder pieces into the garlic mixture. Stir continuously until pork changes it texture (hardened). Add mushrooms and water, bring to a boil. Add the dried chilies (optional)

Reduce heat to low, cover the claypot with its lid and simmer for 50-60 minutes until sauce is thicken. Add the hard-boiled eggs, stir to coat with the sauce to blacken the outside part of the eggs.

Serve with steamed white/brown rice. Enjoy!

 

This entry was posted in Chinese New Year Recipe, Peranakan (Nyonya), Pork and Beef, Southeast Asian (SEA), Teochew Cuisine. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>