Delectable Su’s Style Braised Pork

I woke up with a very upbeat mood..

I went to market to choose a nice piece of steaky pork. ooppss. 2 slices.
The instruction is minimum 1 kg in order to maintain the good taste.
Anyway i bought enuff only for me..

Next i went to source for the vinegar. This is funny..
the shopkeeper: "Lady which type? u want the sharkfin one or cook pork leg one?"
oopppsss... i don know.. yesterday i almost bought apple vinegar.. hahahaa
sharkfin type is sour type..
pork leg type is less sour.. sweat..

He saw the pork.. "you cook pork leg?"
"Well, i am not cooking pork leg exactly.. well pork. SO i believe its same"
so i got my pork leg sweet vinegar.

YAY.. the cooking mood come.. :)

I remember my brother told me about 绝对的诱惑——正宗苏式红烧肉..
Delectable Su's style Xiu Yok.
the Su's style is just coincidental name with my family name.. :)

Very simple ingredient & preparation

1. 五花肉 steaky pork
2. 黑甜醋 Sweat Vinegar
3. 老抽 Sweat dark soya source
3. 料酒 cooking wine
4. 冰糖 rock sugar

when i got home.. immediately called to verify with my bro (expensive cooking lesson).. :-p
phew got the right vinegar.
But it was a very big bottle. 1 litle.
Anyway the shopkeeper commented..
pork leg need a lot vinegar. Half bottle will gone. So i should be fine with the big bottle

I cleaned the pork chopped into dices as big as mahjong piece.
Don't be small. Because it ll break into bits and pieces. It is a long cooking process.
Soak it with water and wine.
tips: soak with wine will remove the pork smell and absort the meat fibre.
cannot be long about 15 min. Otherwise it will lost it freshness.

Cleaned it and put into work.
Covered with water, Added in in wine (if no wine brandy will do). How much?
I really don know.. i just add. I think got at least half a cup. :-p
then add in vinegar. I read on..

.. half spoon...

"WAT??? HALF? HALF SPOON?"

I bought 1 big bottle and u said HALF SPOON? #$%^&*()#@!

Oookieee.. fine since i bought a big bottle.. so i added in 2 spoons.. :-p
then started with big fire and boilt. abt 30min.
then turned into very small fire stewed/braised it.
it was not really boiling it.. opened the cover..slowly keeping it warm
this process called "焐" [wù]. took about 1 hour or more..
The longer the better.
during the boiling process.. filtered away the bubbles..
to make the source clean and "clear"..

Test the meat with a chopstick. If u can easily pop into the meat with a chopstick.
Thats mean it is ready.
Start addin in soya source. DARK and SWEET soya source please.
turn on the fire a bit, not too big.

until the meat changed into soya color (darker brown) 20-30min
then addin rock sugar.
Sugar will make the source become steaky..
to stir a bit and it is ready to be served... :)

This dish should be sweet not sour... so not apple vineger.
and addin more sugar.
How much soya source? Dont know.. gut feel..this is call cooking!!

hahahahhaa
for me.. first time trying..
the result...
not bad huh? :)

hehe.. it is fantastic!!! slurp slurp