I’m super excited to share my recipe for sticky pork or beef. But first, let’s dive into the magic of a master stock. Originating from China, this poaching liquid is a treasure trove of flavours, getting richer with each use. Imagine a stock passed down through generations, some even centuries old – that’s the beauty of a master stock!
Understanding Master Stock
Here’s the deal with master stocks: use them, freeze them, and reuse within a month. If you’re nearing the month-end and haven’t used it, just boil, cool, and refreeze. This helps especially if there’s fat in your stock – it prevents freezer burn and keeps your stock fresh.
Pro Tip: If your stock gets fatty (like after cooking pork belly), reduce it and store it in the fridge. The fat solidifies and acts as a natural seal. It’s safe there for a few weeks or more, as long as that fat seal remains unbroken.
Cooking tips for sticky pork belly
Sticky Pork or Beef
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- Meat: 2 kg Beef short ribs or Pork Belly meaty and cut into 3-inch wide pieces
For the Master Stock:
- 100 g Ketchup manis sweet Asian sauce
- 150 g Shaoxing Wine
- 50 g Dark Soy Sauce
- 30 g Fish Sauce
- 20 g Mirin or extra palm sugar
- 3 Star Anise
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 Cassia Bark or Cinnamon Stick, broken
- 2 Shallots
- 1 Knob of Ginger
- 4 cloves Garlic
For the Roasting Pan:
- 4 Cardamom Pods
- 2 small Onions
- 2 small Carrots
- 2 stalks Celery
- 80 g Dark Brown Sugar
- 100 g Water or enough to cover the meat
- 100 ml Malt Vinegar
- 3 sprigs Thyme
- 1 tsp Heaped Salt flaked
- 1 Bay Leaf
- 500 g Brown Stock
- Juice and Rind of 1 Orange
- 100 g Tamarind dried or pulp
- Ideally, marinate your meat overnight. Mix all marinade ingredients and pour over the meat. This recipe works great for 2 kg of meat. Marinate overnight if possible, then add the remaining ingredients the next day.
- Slow-cook at 110°C for 5-7 hours (adjust according to meat type and size). For pork belly, keep the top exposed for a crisp finish. Monitor the water level to avoid burning. For a caramelized crust, increase the heat towards the end, but keep a close eye!
- After cooking, let the meat rest for at least 15 minutes (wrapped in foil and covered with a towel works great). Then, strain the stock for future use.
- Remember to use the stock monthly, boiling and freezing as needed. Keep topping it up with sauce or spices for that growing umami flavor.
Want to know more?
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