Ingredients
Malaysian Spiced Soy Braised Pork:
9 lbs. (cut into about 60 pieces) Pork butt, (trim thick layers of fat and cut into 2-inch chunks)
1 cup Dark soy sauce (Lee Kum Kee)
3/4 cup Granulated sugar
20 medium Shallots, peeled and roughly chopped
16 cloves Garlic, minced
1 cup Soybean oil
18 stalks Lemongrass, trimmed, 1 inch pieces
24 slices Galangal, 1/4 inch thick slices
5 sticks Cassia "Chinese cinnamon"
10 pieces Star anise
12 cups Chicken stock
6 tbsp Soy Sauce (Lee Kum Kee)
Sprouted Soybean Relish (1/4 cup per serving):
1 1/2 tbsp Soybean oil
2 tsp Minced garlic
3 cups Soybean sprouts (cut into 2 inch lengths)
3/4 cups Carrot julienne (1 1/2 inch lengths)
1 1/2 cups Scallions, green only (2 inch lengths)
3/4 cups Cucumber julienne (no seeds) (1 1/2 inch lengths)
1/4 cups Red Fresno chilies (cut in 1/2 lengthwise, then 1/8 inch thick slices)
2 tbsp Rice vinegar
3 tbsp Granulated sugar
1/8 tsp Kosher salt
1 tbsp Asian basil (1/8 inch chiffonade)
Assembly of Malaysian Spiced Soy Braised Pork with Sprouted Soybean Relish:
3 cups Cooked beige soybeans
3 cups Cooked black soybeans
1 serving Sprouted Soybean Relish (recipe above)
1 serving Pork stew (recipe above)
1/4 cups Crispy fried shallots
Directions
Malaysian Spiced Soy Braised Pork:
Marinate pork in soy sauce and sugar for at least one hour. In a blender or mini-food processor create a smooth paste with shallots, garlic and oil. Make a sachet with cheesecloth of the lemongrass, galangal and cinnamon.
Heat a 4 qt. (4 L.) saucepan over medium-low heat; add shallot mixture. Cook 5 minutes, stirring occasionally until raw aroma has dissipated. Add marinated pork (with any marinade); sachet of lemongrass, galangal, cinnamon and star anise.
Add stock, bring to a boil, and then lower to simmer. Cook until pork is almost tender, about 1 hour. Adjust seasoning with soy sauce, sugar, and salt to taste. Remove sachet. Cool and transfer to container so pork is covered with liquid.
Day of Service:
Skim solidified fat from top and discard. Transfer to saucepan, add soy sauce and bring up to a simmer and cook until tender. Taste (it should be slightly sweet and salty, and then adjust seasoning with salt).
Remove 1 cup of simmering liquid to a separate pan. Add drained cooked soybeans and heat over medium heat. (It will be easier to serve equal portions if they are added from separate pan)
Sprouted Soybean Relish (1/4 cup per serving):
Heat soybean oil. Sweat garlic until aromatic and raw aroma has dissipated. Add sprouts and carrots and cook until just beginning to wilt and tender. Add scallions and cook until they begin to wilt and brighten in color. Remove from heat and cool to room temperature.
Add cucumbers, chilies, rice vinegar, sugar and salt. Mix well, taste and adjust seasoning as needed. Gently fold in basil.
Reserve at room temperature.
Assembly of Malaysian Spiced Soy Braised Pork with Sprouted Soybean Relish:
Combine drained cooked beans with just enough pork braising liquid to cover. Heat over medium heat.
For each bowl, place 1/2 cup of cooked beans around perimeter of plate. Top with 5 pieces of pork and some of braising liquid.
Push pork towards outer perimeter of bowl, pork should be perching out of liquid.
Place 1/4 cup of bean sprout salad in middle of plate.
Sprinkle pork with fried shallots.
