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{{#seo:
|title=Drunken pork, Meat recipe
|titlemode=replace
|keywords=#pork #drunkenpork #staranise #springonions #garlic #porkvindaloo #beansproutsalad #boiledorsimmered #boil #simmer #ground
|hashtagrev=032020
|description=I did have reservations about this recipe when I first made it as the meat did not appear to be properly cooked
}}

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==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 [[Pork vindaloo|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. --[[User:Chef|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!
{{recipesummary
|TotalCalories = 726
|PortionCalories = 181
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = Nasty, nasty, nasty
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 336 hours, 30 minutes
|PrepTime = 336 hours
|CookTime = 30 minutes
|Image = [[Image:Drunken pork.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''DON'T MAKE THIS!''

1/5 

Horrid and nasty. A waste of good pork.

 [[User:TheJudge|The Judge]] 
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[[Image:Drunken pork recipe.jpg|thumb|300px|right|Bring to the boil and simmer for 30 minutes]]
{{RecipeIngredients
| 1.3 kg boneless rolled [[Pork|pork]] cut into '''very thin slices''' (see follow-up notes below).
| Freshly [[Ground|ground]] [[Szechuan peppercorns|szechuan peppercorns]] (use [[Black peppercorns|black peppercorns]] as a poor substitute)
| 1 tablespoon [[Dark soy sauce|dark soy sauce]]
| ½ tablespoon [[Sea Salt|sea salt]]
| 2 [[Spring onions, chopped|spring onions, chopped]]
| 2 [[Fat|fat]] [[Cloves|cloves]] of [[Garlic]], unpeeled and smashed (or to taste)
| 1 whole [[Star anise|star anise]] [[Clove|clove]] (six petals)
| 1 bottle of [[Dry white wine|dry white wine]]
}}
===Method===
{{RecipeMethod
| In a pan, just large enough to take the [[Pork|pork]], add the [[Spring onions|spring onions]], [[Salt|salt]], [[Pepper|pepper]], [[soy sauce]], [[garlic]] and [[Star anise|star anise]] and just cover with cold water
| Bring to the [[Boil|boil]], cover and [[Simmer|simmer]] for 30 minutes or until properly cooked.
| Remove the [[Pork|pork]], discard everything else
| Pat the [[Pork|pork]] dry and leave to drain in a [[Colander|colander]], in the [[Refrigerator|refrigerator]] for 12 hours
| Cut the [[Pork|pork]] into chunks and place in a [[Sterilised|sterilised]], screw-top-jar.
| Add the [[Wine|wine]] wine, ensuring the [[Pork|pork]] is completely covered, seal and store in the [[Fridge|fridge]] for 2 weeks
}}
===Serving suggestions===
Drain the [[Pork|pork]] and serve with a [[Beansprout salad|beansprout salad]] and [[Rice|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.

{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes|Pork]]
[[Category:Oriental cuisine|Pork]]
[[Category:Main courses|Pork]]
[[Category:Meat recipes|Pork]]
[[Category:Pickles and preserves|Pork]]
[[Category:Pork recipes]]
[[Category:Cooking with wine|Pork]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/drunkenpork|#drunkenpork]] [[Special:Search/staranise|#staranise]] [[Special:Search/springonions|#springonions]] [[Special:Search/garlic|#garlic]] [[Special:Search/porkvindaloo|#porkvindaloo]] [[Special:Search/beansproutsalad|#beansproutsalad]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/boil|#boil]] [[Special:Search/simmer|#simmer]] [[Special:Search/ground|#ground]]
</code>

Drunken pork - Revision history

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