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15 mins

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Cold Peking Pork Recipe

Cold Peking Pork

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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 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.
 
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Reviews of Cold Peking Pork

Rating 4 out of 5 - Many cooks will make this recipe again November 18 2014
Being the daughter of two chefs, it is hard to capture my taste buds. but this recipe was quick and easy and all of my kids loved this as well as my husband and parents! I made rice and noodles to go with this along with an oriental salad as some like rice and others like noodles. I will defintelty be putting this one in my recipe box!
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again September 09 2014
This was a perfect addition to a summer buffet we'd been planning. Nobody could guess at the flavours until we pointed out it was Chinese recipe. They all raved over it and I had to print off this page and circulate to all the ladies! I'll certainly be doing this again.
(3 reviews)
 

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