1. In a ziplock bag, combine onions, 1/3 cup rice wine, soy sauces, bay leaves, tumeric, pepper, and 5-spice. Mix well and add pork, turning to coat. Marinate in refrigerator over-night, turning once. 2. Remove the pork from the marinade. Set marinade aside. 3. Pat the pork dry with paper towels. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Place the meat fat side down in the wok and cook, turning as necessary until brown on both sides, about 2 minutes per side then remove from wok. 4. Discard pan drippings. Add the reserved marinade and water to the wok. Bring to a boil then adjust the heat so the liquid is simmering. Return pork then cover the wok and simmer until meat is very tender, about 2 hours. 5. Lift the pork onto a carving board, reserving liquid in wok, and let it rest for 5-10 minutes then cut into slices about 1/4" thick. 6. Heat reserved liquid on high. While stirring, add remaining 1/4 cup rice wine and dissolved cornstarch. Cook for about 1 minute until sauce thickens. 7. Serving suggestions: Boil Chinese egg noodles. Top noodles with blanched mung bean sprouts, julienned carrots, julienned cucumbers, and a slice of pork with gravy. Also good with some Jasmine/white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
