Lapsang-Braised Pork Cheeks with Five-Spice Glaze
Ingredients
- 1 litre stock
- 2 tablespoons lapsang souchong tea
- 2 star anise
- 4 pork cheeks
- for the glaze
- 1 teaspoon runny honey
- 1 teaspoon dark soy sauce
- 1 teaspoon hoisin sauce
- pork, prawn and shiitake bean curd wraps
- 4 dried shiitake mushrooms
- 150g pork mince
- 100g shelled raw king prawns, finely chopped
- 5cm piece of fresh ginger, grated
- 2 spring onions, finely chopped
- 1 tablespoon chinese rice wine (or sherry)
- 2 tablespoons light soy sauce
- 1 teaspoon cornflour
- 2 sheets bean curd
- for the sauce
- 50ml sweet sherry
- 2 tablespoons light soy sauce
- 1 teaspoon cornflour
Preparation
Soak the shiitake mushrooms in a bowl of freshly boiled water for 10 minutes, then drain and retain 100ml of the soaking water
Chop the mushrooms up and place in a large mixing bowl
Add the pork mince and prawns and mix together
Stir in the ginger, spring onions, Chinese rice wine (or sherry) and soy sauce, and sprinkle over the cornflour
Season and mix well
Boil the kettle and place the bean curd sheets in a baking tray
Pour the boiled water over the sheets and soak for 1 minute, then carefully drain off the water
Spread the sheets out separately onto a clean work surface
Take the filling and place it in a sausage shape about 2
Cm wide in the middle of each sheet
Roll up the wrappers tightly to make two large sausages
Then chop each one into pieces abt 10cm long
To cook you can bake or steam them for 15 mins
For the sauce method read comments