Pork teponk

Votes: 1

Time: 5 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1140, total fat 84 G., saturated fats 27 G., proteins 78 G., carbohydrates 13 G., fiber 1 G., cholesterol 426 mg, sodium 2252 mg, sugar 7 G.

Molly Yeh makes teponk braised pork using her grandmother's recipe. The meat is juicy, tender, and sweetly spicy, with hints of clove and anise. After removing the braised meat from the pot, warm hard-boiled eggs in the remaining flavorful liquid to infuse them with flavor, and serve alongside the meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup vegetable oil
1 pork shoulder weighing 4–4.5 kg, with skin and on the bone
2 medium onions (291 g), cut into quarters
4 cloves garlic (26 g), crushed
5 cm peeled ginger root (40 g), chopped (about 3 tbsp)
10 carnations
6 star anise
3 tablespoons dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or cooking sherry
6 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork shoulder, ginger root, carnation, star anise, eggs, sherry vinegar

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Heat oil in a large Dutch oven over medium heat. Fry the pork, skin side down, until it begins to brown, 5–6 minutes. Remove from the pan and set aside. Add the onion, garlic, ginger, cloves, and star anise and cook, stirring occasionally, until the onion begins to soften, 4–5 minutes.

Add the brown sugar and cook, stirring frequently, until melted, 1–2 minutes. Add the soy sauce and vinegar and stir. Return the pork to the pot, skin side down, and cover with water (about 10 cups). Bring to a simmer over medium-high heat. Cover and transfer to the oven. Simmer until the pork is tender, 3 1/2–4 hours.
Meanwhile, place the eggs in a medium saucepan and cover with cold water to a depth of 2 inches. Bring the water to a boil over medium-high heat. Once the water boils, immediately turn off the heat and cover the pan with a lid. Let the eggs sit in the hot water for 3 minutes. Drain and transfer the eggs to a bowl of ice water to stop the cooking. Peel the eggs and make 4-5 small slits in the whites of each. Refrigerate the eggs until ready to use.
Remove the pork from the pan and place the pan over high heat. Bring the liquid to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pan and cook for another 5–6 minutes, allowing the sweet and salty sauce to penetrate the yolks. Strain the sauce into a bowl and skim off any fat. Slice the pork and pour the sauce over it. Serve with the eggs.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Eggs and dairy products / Food Network - recipes / Chinese cuisine

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