Red Roast Pork Shoulder with Watercress Fried Rice
Developed by Chef Ming Tsai
Red Roast Pork Shoulder
- In a 6-quart pressure cooker* over high heat, add the wine, soy sauce and water. Bring to a boil.
- Add the dark brown sugar, ginger, garlic, white part of scallions, star anise, Thai bird chiles, and cinnamon sticks. Stir to dissolve the sugar.
- Season the pork lightly with salt and pepper and add pork to pot. If liquid doesn’t cover pork, add more water. Lock lid in place and bring to high pressure and cook for about 30 minutes. Remove from heat and let pressure release naturally.
- Carefully remove lid, tilting it away from you to avoid any excess steam. With a slotted spoon, remove pork to a platter. Glaze pork with braising liquid, garnish with scallion greens.
- Serve with watercress fried rice.
*If you don’t have a pressure cooker, you can use the same size pot, place over high heat and cook for one hour.
Watercress Fried Rice
- Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and the sesame oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide onto a dish; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside.
- Add the remaining 1 tablespoon of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the la chang, scallions, rice and watercress and toss thoroughly until heated through. Add soy sauce, pepper and reserved eggs and toss. Check for correct seasonings and add salt if necessary, transfer to a platter. Serve immediately with the Red Roast Pork Shoulder.
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