Thrice-cooked pork

1 serving


finely chop the onions, garlic and ginger. Wash and dry the meat. Heat the oil in a deep cast-iron saucepan or frying pan and fry the meat strongly on all sides. Add the onion, garlic and ginger and fry. Add the broth, reduce the heat and simmer with the lid closed 1 an hour, refill the broth if necessary. Remove the meat, leave the liquid. Chill and dry the meat. Heat the oil strongly in the wok and fry the meat from the skin side properly. Cool down. Cut the meat into thin slices, without cutting the skin so that the slices of meat are held on it, and put in a refractory form. Pour in the soy vinegar and rice wine, add the sugar and 125ml of the roast liquid. Place the mold on a steam stand above boiling water. On a moderate heat, soar for
1. 5 hours, adding water if necessary. Remove from the steamer. Cut off the skin, keep the meat warm. Dilute cornstarch, heat the roast liquid in a saucepan and thicken it with starch. Put on a heated dish as a side dish suitable leaf spinach