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!
- 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
- 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
I would suggest keeping the drained wine as a base for other meat-bases sauces.
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.