It’s Monday and it is very hot. I can’t stand the heat, so now, the shower is my new best friend.
Everyone is getting irritated. I guess summer changes people’s attitude. If you live in Philippines and you’re bothered by the summer heat, get yourself a Halo-halo!
Kidding aside, it’s time for today’s recipe, Caramelized Pork.
This pork recipe makes a very tender and juicy slice of heaven. Its sweetness and aroma will keep you craving for more. The addition of Chinese wine makes all the difference, taking a very simple and easy dish to a whole new level.
- 1 kilo porks shoulder, cut into cubes
- ¾ cup brown sugar
- ⅓ cup Chinese cooking wine
- 2 cups water + 2 tbsp water
- 1 tsp cinnamon
- 1 tsp ginger powder
- ¼ tsp ground black pepper
- 1 tbsp soy sauce
- Optional: top with green onion, thinly sliced.
- Add sugar and 2 tbsp water in wok, stir until sugar melts.
- Add pork and mix it with the syrup.
- Add Chinese cooking wine and simmer for 2 minutes, on low heat.
- Add 2 cups water. Bring to a boil.
- Add ginger, cinnamon, pepper and mix.
- Simmer for 1 hour on low heat.
- If there's still water in the wok, turn the heat to high until water evaporates. Add soy sauce immediately and mix it. Do not prolong the meat under high heat when the water has evaporated to avoid burning. (Sugar burns quickly and will give a bitter aftertaste.)
- Serve with mashed potato or rice.