Phuket Restaurant Directory, Dining and After Dinner Entertainment Guide

Recipe - Sichuan Braised Pork Shoulder
with Ginger Bok Choy and Orange Scented Jasmine Rice
Courtesy of Baan Rim Pa Restaurant Group

Serves 2
Ingredients

• 425 gm local pork shoulder, cut into two equal portions
• 1 cup Shaoxing wine
• 2 cups chicken or beef stock
• 1 tsp light soy sauce
• ¼ cinnamon stick
• 2 cloves star anise
• 1 tsp brown sugar
• 2 tsp sichuan peppercorns
• 2 tsp black peppercorns

• ½ seeded large dry chili
• 2 leek stalks
• ½ carrot diced
• 1 onion diced
• 1 tsp fresh ginger
• 2 cloves crushed garlic
• 2 cardamom seeds
• 1 tsp fennel seed
• 1 capful white wine vinegar

Preparation: Preheat oven to 295 degrees. In a rondeau or deep pan, brown the portions of pork on all sides until fully caramelized. Remove from pan and set aside. In the same pan, add the leeks, diced onion and carrot, and sauté until soft. Then add all the remaining ingredients. Pork should be half covered with the liquid. Cover and cook in the oven for four hours or until tender. Remove the meat and strain the remaining liquid to make the sauce. Reduce if necessary.

Ginger Bok Choy
Ingredients

• 200 gm baby bok choy
• 1 chopped shallot
• 1 chopped garlic clove
• 1 tsp minced ginger
• 2 tsp chicken stock

Preparation: Sauté shallot, garlic and ginger until translucent. Add Bok Choy and then the chicken stock. Steam the Bok Choy in a pan for about two minutes.

Orange Scented Jasmine Rice
Ingredients

• 2 cups jasmine rice
• 1 tsp Sunquist orange zest (peel)

Preparation: Steam the rice and just before serving, combine with your orange zest.

To Serve
Place the Ginger Bok Choy on the plate, top with the rice and then the pork. Spoon your sauce over all, and garnish with a pinch of orange zest.