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Drunken pork
Don't bother making this recipe unless you know of a way to improve it!
I did have reservations about this recipe when I first made it as the meat did not appear to be properly cooked. I re-cooked the meat a second time and have now left it for a month or so to 'mature'. Well the still uncooked meat has seeped out into the wine, giving it a nice bloody-pink colour. I did try some of the properly cooked meat and it was very tough and had an odd, almost unpleasant flavour. Not wanting to waste the meat, I tried to use it for a vindaloo curry. The curry sauce was delicious as always, the pork however was like pieces of wood. Inedible. I don't have many failures, though this has to be a big one! I'm sure a better cut of meat such as fillet would improve the texture, but as the flavour was dubious too, I wouldn't bother if I were you.
I have left this recipe as a warning to others - Nasty, nasty, nasty. --Chef 16:34, 4 August 2009 (BST)
An unusual way to prepare pork. Slice thinly and serve with rice and a beansprout salad. It's pickled pork!
Ingredients
- 1.3 kg boneless rolled pork cut into very thin slices (see follow-up notes below).
- Freshly ground szechuan peppercorns (use black peppercorns as a poor substitute)
- 1 tablespoon dark soy sauce
- ½ tablespoon sea salt
- 2 spring onions, chopped
- 2 fat cloves of Garlic, unpeeled and smashed (or to taste)
- 1 whole star anise clove (six petals)
- 1 bottle of dry white wine
Method
- In a pan, just large enough to take the pork, add the spring onions, salt, pepper, soy sauce, garlic and star anise and just cover with cold water
- Bring to the boil, cover and simmer for 30 minutes or until properly cooked.
- Remove the pork, discard everything else
- Pat the pork dry and leave to drain in a colander, in the refrigerator for 12 hours
- Cut the pork into chunks and place in a sterilised, screw-top-jar.
- Add the wine wine, ensuring the pork is completely covered, seal and store in the fridge for 2 weeks
Serving suggestions
Drain the pork and serve with a beansprout salad and rice
I would suggest keeping the drained wine as a base for other meat-bases sauces.
Variations
Use a combination of onions / leeks / spring onions
Follow-up notes
My first attempt was not cooked nearly well enough. Even after a secondary cooking spell. After a month the blood from the underdone pork started to seep back into the wine. It would be unsuitable as drunken pork, though it seems to be fine as a base for Pork vindaloo!
Slice the pork very thinly next time. It will also absorb more flavour from the wine.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
