Recipe: Soy and Spice Simmered Pork Shoulder: Annie's Pork (Se Bak) (Malaysian)

SOY AND SPICE SIMMERED PORK SHOULDER: "ANNIE'S PORK" (SE BAK)

"Annie Leong, my mother-in-law, has been my indispensable tutor in Malaysian cookery. This is one of her simple, delicious recipes, which is similar to the Chinese style of "red cooking" from the Fukian region. But this version takes on a distinctly Southeast Asian spin with its infusion of lemongrass and galangal. The star anise and cinnamon perfume the rich brown sauce with their kind aromas. If can you resist finishing it all and refrigerate for the next day make sure to remove the spice so they do not over flavor infuse their flavor. A pressure cooker works extremely well for this dish. Simply pressure cook 20 minutes to achieve ultra-tender pork. Steamed white rice and some sliced cucumbers complete the meal."

1 1/2 lb. (227 g.) pork shoulder or butt, cut into 2-inch (5 cm.) chunks (do not trim fat or skin)
3 tbsp. dark soy sauce (or 1/4 tbsp. black/thick soy and 1 tsp, salt)
2 tbsp. granulated sugar
4 medium shallot, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup vegetable oil
3 stalks lemongrass, trimmed and bruised
4 slices galangal, 1/4 inch (0.6 cm.) thick
1 stick cassia cinnamon (about 3 inches (7.5 cm.) long)
2 pieces star anise

Marinate pork in soy sauce and sugar for at least 1 hour.

In blender, mini-food processor or mortar, create a smooth paste with shallots, garlic and oil. (in mortar pound garlic first, then add shallots and pound until smooth, stir in oil and proceed)

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), lemongrass, galangal, cinnamon and star anise. Add just enough water to cover (usually about two and a half cups). Bring to a boil, and then lower to simmer. Cook until pork is very tender, about 1 to 1 1/2 hours. Adjust seasoning with soy sauce, sugar, and salt to taste.

Before storage remove the star anise and cassia so they do not overpower.

HOW AND WHY

1. Marinating pork first will give it a deep brown color. The first step of saturating the pork with the dark soy sauce before adding all the liquid ensures it takes on a dark color and rich flavor.

2. Cooking the shallot mixture (rempah) in oil will mellow the harsh shallot and garlic flavor. This diminishes the sulfur compounds, and brings out natural sweetness in the shallots.

Makes 4 servings as part of a multi-dish meal
(easy to double and its gets better the next day)
Source: Southeast Asian Flavors by Robert Danhi