Cold Peking Pork

chef.jackson's picture

Dec. 05, 2011


Pork leg/Shoulder 1 1/2 Pound , fillet end (700 Gram In 1 Piece)
Chicken stock 2 Pint (1 Liter)
Ginger slice 3
Spring onion 3
Star anise 2
Dry sherry/Rice wine 2 Tablespoon
Five spice powder 2 Teaspoon
Sugar/Chinese rock sugar 5 Tablespoon
Dark soy sauce 2 Tablespoon
Salt 1 Teaspoon
Whole sichuan peppercorns 2 Teaspoon , roasted



1. Remove the rind from the meat and set it aside. Bring a pan of water to the boil and blanch the rind and pork in it for about 3-5 minutes.

2. Remove the meat with a slotted spoon and then discard the liquid and chop the rind into small pieces.


3. Rinse the pot and then return the pork to the pot

4. Add all the braising liquid ingredients to the pot and then boil the mixture. Turn the heat down to a low simmer and simmer for 2 hours.

5. Remove the cooked meat from the pot and skim off all the fat.

6. Turn the heat to high again and reduce the liquid to half.

7. Put the meat in a deep dish and pour the strained the thick liquid over the meat. Allow it to cool and let it sit in the refrigerator for atleast 8 hours before serving.

8. Remove the meat from the fridge and cut it into large pieces just before serving. If the juice has jelled, cut it into cubes and arrange around the meat as a garnish.


9. Serve at room temperature or cool

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 485Calories from Fat 199

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1262 mg52.58%

Total Carbohydrates 34 g11.3%

Dietary Fiber %

Sugars 23 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet