1. Bring to boil a pot of mild stock, add pieces of pork cheek with a thermometer poked into the middle of the thickest piece of meat. When stock boils again, lower the heat to minimum, take pork cheeks out when thermometer register 70˚C.
2. In a shallow big dish, add half a cup of Xiao Xing wine (Chinese cooking wine), with a cup of stock, season with salt, sugar, white pepper, and Sichuan pepper infused oil (Ma flavor).
3. Cut pork cheek into thin slices, cooking slowly at lower temperature, the texture of pork cheek is crunchy. Add into wine sauce for at least half an hour before serving. Serve at room temperature.
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