Braised Pork Picnic Ham

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Braised Pork Picnic Ham

This Chinese style braise of a fresh picnic ham that makes a spectacular show for a dinner event. We love it for itself and the leftovers are gorgeous. It comes from a Taiwanese friend.

This can be done with a smaller bone-in Boston Butt pork roast. It may not take the full 6 hours to get to the required degree of deliciousness. It won’t be as pretty as that whole ham but it will taste wonderful.

This is a big piece of meat but don’t let that stop you if your dinner party is small. After you have done your thing for that special dinner you will have great leftovers. Reserve the pot juices to cook noodles. YUM! Use pork for great sandwiches. It is good wrapped in tortillas with other stuff to your liking. I freeze smaller portions with some of the juices like you would pulled pork.

Ingredients can be found in any Chinese grocery.

• 8 lb 8 – 12 pound whole fresh picnic ham (usually found cryovaced, skin and fat on)
  
• 1 large hand of ginger, about fist sized
  
• 1 bunch green onions
  
• 1/2 cup light soy sauce (regular Kikkoman will work)
  
• 3/4 cup Chinese cooking wine (usually labeled “not for consumption”… no kidding)
  
• 1/4 cup white vinegar
  
• 1/2 cup rock candy
  
• 2 T brown sugar
  
• 1/2 cup dark mushroom flavored soy sauce (KJ uses Pearl River Bridge brand)
  

Tie the pork securely with butcher’s twine so that it will hold its shape and provide an attractive presentation. (You may be able to get your butcher to do this.)

Bring water to boil in a large pot, big enough to immerse the pork. Boil the pork for 5 to 10 minutes. Drain and discard the water and any grunge that comes to the top. (Tip: I just put the big pot in the sink and ran cold water into it. The grunge floated away and the pork cooled down enough for me to handle it.)

Scrub the ginger (you don’t have to peel it) and cut into wheels. Clean the green onions, removing the root ends and cut in half.

Line the bottom of a heavy Dutch oven, large enough to hold the pork with the cover on, with the ginger slices. Place the pork on top of the ginger, fat and skin side up. Distribute the green onions around the sides of the pork. Add the other ingredients to the pot, using the dark soy sauce last to brush onto the top of the pork. (It’s a color thing.)

Cover and cook in a 275F oven for about 6 hours, basting occasionally. (A bulb baster works best.) It is done when it is tender enough to fall off the bone. Cooking longer won’t hurt. I think it just keeps getting better the longer it cooks. The skin should be dark and shiny and absolutely gorgeous.

Keywords: Main Dish, Clay Pot, Easy, Pork, Chinese

( RG1271 )