Pork and Shrimp Sauce

See the RecipeJun Takagi

Pa-hsin-a
Don't be tempted to halve this recipe; the meat won't be as succulent.

Pork and Shrimp Sauce
This incredibly rich and savory sauce is a great addition to anything, from seafood to plain rice.
Yield: makes 4 Cups

Ingredients

  • 9 Chinese dried black mushrooms
  • 1 12 lb. pork belly, minced
  • 34 cup freeze-dried shallots
  • 12 cup dried small shrimp
  • 14 bunch cilantro, leaves and stems chopped separately
  • 16 cloves garlic, peeled and minced
  • 1 tbsp. sugar
  • 1 tsp. ground licorice
  • 23 cup soy sauce
  • 12 cup shaoxing (Chinese rice wine)
  • Freshly ground white pepper

Instructions

  1. Soak mushrooms in a bowl of hot water, covered, until soft, about 1 hour. Transfer mushrooms to a cutting board and discard all but 1 cup of the soaking liquid. Mince mushrooms and set aside.
  2. Heat a wok over medium-high heat until hot but not smoking. Add one-quarter of the pork belly and stir-fry until lightly browned, 2–3 minutes. Add shallots and stir-fry until meat is well browned, 2–3 minutes. Add shrimp, mushrooms, cilantro stems, and half the garlic, stir well, then transfer to a bowl.
  3. Return wok to high heat and heat until hot but not smoking. Add remaining pork belly and stir-fry until lightly browned, about 5 minutes. Add sugar, licorice, and 1 tbsp. of the soy sauce and stir-fry until meat is well browned, about 1 minute. Return pork–mushroom mixture to wok. Add reserved mushroom soaking liquid, 12 cup of the soy sauce, and 13 cup of the rice wine and bring to a boil. Transfer to a heavy medium pot and set aside. Return wok to high heat, add remaining rice wine, and boil for 1 minute, then add to pot.
  4. Add cilantro leaves, remaining garlic, and pepper to taste to pot and simmer over medium-low heat until meat sauce thickens, about 30 minutes. Stir in remaining soy sauce. Serve with crab with sticky rice. Sauce will keep covered, in the refrigerator for up to 2 weeks.