After six hours of slow cooking, my pork loin that was browned with minced garlic, shallots and galangal; and flavored with dark soy sauce, Kicap manis, hoisin sauce, ground white pepper, cinnamon stick, star anise, cloves and dried orange skin/ 橙皮, dried sherry and Shaoxing jiu is now falling apart nicely with the sweet aroma of chestnuts.
I did not have the chance to wrap the dumplings in bamboo leaves so I did the easy sweet rice method by mixing up the sauces from cooking the pork, chestnuts and dried oysters with sweet rice and cooked the rice in my Zojirhushi rice cooker. Wish I took a better picture of the rice but it taste good and that’s what matters. I forgot to use dried shitake mushrooms which would have been even better.
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