Lychee-Shaped Pork

Ingredients

• pork
• 0.5 pound lard or cooking oil
• 0.5 pound rice wine (huangjiu or similar)
• 1 small cup light soy sauce (清醬)
• 0.5 pound water

Instructions

1. Cut pork into large domino-shaped or thick rectangular pieces. Bring white water to a rolling boil and blanch (焯水) the pork for twenty to thirty rolls, then remove.
2. Heat half a pound of lard or cooking oil in a wok until very hot. Add the blanched pork and fry until the exterior is thoroughly crisped and the surface wrinkles. Remove and plunge immediately into cold water to shock and curl the meat further, creating the characteristic puckered surface.
3. Place the pork pieces into a braising vessel. Add half a pound of rice wine, one small cup of light soy sauce (清醬), and half a pound of water. Braise over gentle heat until the meat is completely tender and the braising liquid has reduced to a rich glaze.