And here's the recipe with the ingredients Chinese of which was supplied, in fact, the recipe involves cooking a whole chicken, then in the course of cooking should have been cut, while I have preferred to do a pork loin safe and Italian, that the butcher cut me then so that was easy portioning. With these doses will remain the gravy that you can store in the freezer for other types of cooking. In fact, I arranged a sheet of plastic in a container of ice cubes and once placed in the various compartments and lowering the handle of a wooden spoon, I poured the liquid and put a freeze.
three Ingredients: 600 ml. chicken stock (I replaced with vegetable broth clear), about 600 gr. pork loin with bone (weight more than I do if there is a bone per person) 300 ml. soy sauce, 220 ml. Chinese Shaoxing wine (you can substitute dry sherry), 60 gr. dark brown sugar, fresh onions, chopped 5, 6 slices of a cm. ginger, 4 strips from 4 to 5 cm. orange peel, 2 garlic cloves, 4 stars of star anise, 2 dried hot chilies, half a teaspoon Sichuan pepper., onions baked taste.
Preparation: Combine all ingredients except the meat and onions in a pot and bring to a boil. Dip the meat and bring to boil, covered for half an hour, then turn the meat on the other side so that they will color evenly, cover and cook for about another 45 minutes. Turn on the oven at 190 degrees and bake for another 40 minutes basting discovery with its liquid in a while. Take a ladle of the liquid the meat, put the onions to cook in covered pan, and adjust if necessary salt, making them at the end of cooking to caramelize over high heat drying the gravy.
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