This pork shoulder recipe is adapted from The New James Beard (Alfred A Knopf), which Beard wrote in 1981 at the age of 78. Beard is considered the father of American gastronomy, and his legacy continues with the James Beard Foundation.
- Cut a few slashes in the flesh of the pork, place in a large casserole and add enough water to cover. Bring to the boil over high heat and skim off the scum. Add wine, ginger, star anise and garlic. Cover and simmer over low heat for 1 hour. Discard one-third of liquid. Add soy and simmer, covered, for 1 1/2 hours. Add sugar and cook, covered, for a further 30 minutes or until tender when pierced with a fork. Recipe can be made a day ahead to this stage.
- Preheat oven to 200°C. Place pork and 3cm cooking liquid (discard the rest) in a shallow pan and cook for 1 hour, basting pork often, until very browned and sticky.
- Heat a wok over high heat, add oil, then corn, chilli and garlic. Stir-fry for 2 minutes. Add bok choy and 1/4 cup water and stir-fry until water evaporates and bok choy is tender. Serve rice topped with pork and vegetables, drizzled with juices.
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