Ham and Pork Braise

Ingredients

• Chinese ham (金華火腿)
• Pork
• 4 liters Shaoxing wine (or aged rice wine)
• Scallion (蔥)
• Sichuan pepper or white pepper (椒)
• Bamboo shoot (筍)
• Shiitake mushroom (香蕈)
• Clear water (清水)

Instructions

1. Cut the Chinese ham into cubes. Blanch in cold water, bringing to a boil three times, then drain and discard the cooking liquid each time.
2. Cut the pork into cubes. Blanch in cold water, bringing to a boil twice, then drain and discard the cooking liquid.
3. Place both the blanched ham and pork in a vessel with fresh clear water. Add four measures of Shaoxing wine, scallion, pepper, bamboo shoot, and shiitake mushroom. Braise gently until the meat is tender and the flavors have melded.