Tee Pon Pork

  • litgourmet Posted: 06/03/10
    Worthy of a Special Occasion

    The sauce smelled *wonderful*--until the 2 hour mark, when it turned into a blackened, burnt goo. I had my burner on low throughout the simmer, so if I try this again, I'll either try it on low in the crockpot for 6-8 hours or add more liquid to the braising sauce. Not sure what liquid that would be...

  • franMc Posted: 06/01/10
    Worthy of a Special Occasion

    Amazingly flavorful and well balanced. The star anise and cinnamon add a unique flavor. I cooked it over very low heat for a full three hours. The sauce was a bit thin, so i reduced it during the last 30 minutes. The first night I served it with rice, cilantro and scallions. For the second night, I coupled the leftover pork with a fresh vinegar slaw (rice vinegar, lime juice, cumin) in a wrap. The soy and spices were a nice counterbalance to the acid in the slaw.

  • sdonahue Posted: 02/03/11
    Worthy of a Special Occasion

    This is a new favorite at our house. Every time I make if for guests they leave with the recipe. Easy & super flavorful. I've yet to find the "drinking" wine but used the cooking wine with a little water to control the salt. The first time I made it 3 picky kids all asked for seconds!

  • twoloves Posted: 04/26/11
    Worthy of a Special Occasion

    This was delicious. I followed the directions exactly and everyone in the family loved it. I had plenty of sauce for this dish so I would say you could easily go up to 5 lbs. with the meat and still have plenty of the sauce.

  • JimMarltonNJ Posted: 10/11/11
    Worthy of a Special Occasion

    We give this 1 star because there is no zero. An odd taste is the best way I can describe this. A waste of time, money and food. Unusual for CL.

  • smenne Posted: 11/07/11
    Worthy of a Special Occasion

    This is a fabulous, easy Asian meat dish. I did side-by-side batches -- one with Shaoxing cooking wine, one with sherry -- both were great. I gave it to three different families and everyone loved it and couldn't get enough. As with any meat you braise, cook on very low heat (maybe even the lowest) and keep a close eye on it to avoid cooking the sauce down too much. I can't wait to make this again.

  • ewarnock Posted: 12/17/11
    Worthy of a Special Occasion

    I used vermouth (it's always in my kitchen), and reg soy sauce (on hand). I cut the meat off the bone myself (new to cooking, so I masacre'd it), so I had multiple smaller pieces. I checked it multiple times with no problems, and checked it again at 1hr 50 min. Just in time! It was about to burn. I added 1/2 cup water to slow down the heat and deglaze to prevent burn, turned off the stove, and shredded it. It is delicious, and had just enough sauce to coat it. Delicious, but beware if your stove cooks like mine, it is done way sooner!


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