yields 4 to 6 servings
2 hind quarters suckling pig, about 6 pounds each
2 cups sugar
1 cup salt
Water, to cover
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup Chinese black vinegar
1 tablespoon ginger powder
1 tablespoon five spice powder
1 cup rice
1 cup black tea leaves
1 cup sugar
Brine the legs in the sugar, salt and water mixture overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder. Brush the glaze on the legs and place in the steamer. Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level. When a paring knife can easily penetrate the pork, it's ready. Pull steamer basket with the pork off, glaze again and set aside. Dump water out of wok, wipe dry and line with foil. Add the rice, tea and sugar and mix well. Turn wok on medium heat and watch for smoke. When it starts to smoke, turn heat to low and replace basket on wok. Seal with wet kitchen towels placed between the wok and basket. Smoke on low heat for 10 minutes. Turn wok on high for 30 seconds, then turn it off completely. It will continue to smoke. Let stand 30 minutes. For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes. If pork is still room temperature, then just deep fry.
GARLIC-BACON GRITS:
6 slices bacon
12 cloves garlic, thinly sliced
1 medium white onion, minced
1 minced jalapeno
4 cups chicken stock
1 cup grits
1/4 cup sliced scallions
salt and black pepper, to taste
In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot.
CASSIA APPLE CHUTNEY:
2 tablespoons butter
1 heaping tablespoon minced ginger
1 large yellow onion, 1/2-inch dice
1/2 tablespoon cassia powder or cinnamon
8 Fuji apples, peeled and 1/2-inch dice
1 cup apple juice
1/2 cup chopped chives, for garnish
s and white pepper, to taste
11/4 cups sambal, for side
In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes. Add cassia and apples, cook 2 minutes and season. Add juice and simmer until a 50 percent reduction. Whisk in remaining butter and check for seasoning.
PLATING: Serve family style. On a large platter, place grits in center and surround with apples. Place pig on top (some can be pre-sliced) and garnish with chives. Serve with side of sambal.
bacon recipe courtesy of: Ming Tsai, "American BBQ-Chinese Style," East Meets West with Ming Tsai, Food Network, 1999
