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Cold Peking Pork

Ready in 2 hrs 15 mins + waiting

Recipe by Graham 

Cold Peking Pork is one of those delightful recipes that should be made the day before, and thus makes menu-planning easier. It is a little like a pâté but with a whole lot more flavour and a far better texture.

The pork is first blanched for a few minutes to rid it of any impurities and is then slowly simmered in a rich liquid infused with Chinese spices. The pork is then removed from the liquid, which is reduced and poured over the meat and left to marinade overnight... a perfect summertime buffet or picnic dish.

Preparation Time

15 Minutes + waiting

Cooking Time

2 Hours

Ingredients for Cold Peking Pork

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

1½ lb pork leg, fillet end or shoulder, in one piece
FOR THE BRAISING LIQUID
2½ pints chicken stock
3 slices fresh ginger
3 spring onions (a.k.a. scallions or salad onions)
2 star anise
2 tablespoons dry sherry or rice wine
2 teaspoons five spice powder
5 tablespoons sugar
2 tablespoons dark soy sauce
1 teaspoon salt

How to Cook Cold Peking Pork

  1. Remove the rind from the pork but do not discard it. Bring a large pan of water to the boil and blanch both the rind and the pork for about 5 minutes. Remove them with a slotted spoon, discard the liquid and chop the rind into small pieces. Rinse the pan clean and return the pork. Add all the braising liquid ingredients plus the pieces of rind. Bring the whole mixture to the boil, then turn down the heat to a very low simmer. Cover the pot and simmer for 2 hours.
  2. Remove the cooked pork from the pan with a slotted spoon, allow to cool a little then carefully remove any bone, keeping the meat as intact as possible. Place the pork in a dish or bowl of equivalent size. Skim off as much fat as possible from the liquid, turn the heat back to high and reduce the liquid to half. Strain the reduced liquid and pour it over the meat in the bowl. Allow it to cool, then leave it in the refrigerator overnight.
  3. Just before serving, remove the pork and slice it as thinly as possible. If the juice has jelled, cut it into cubes and arrange as a garnish around the pork, otherwise, simply pour some of the cooled liquid over the pork slices and serve with a cold salad either as a starter or a main course.
GRAHAM'S HOT TIP:
You can ask your butcher to debone your meat for you, but be sure to retain the rind since it adds to the taste and texture of the juice.