Ingredients: pork shoulder, soy sauce, sugar, stock, garlic, ginger, onion, lime juice, pepper.
I left out chiles, onions, and lime juice, simply because we either didn't have it or didn't like it.
Start off by combining almost everything (except lime and salt and pepper, if using). I just noticed that Mark Bittman notes that you can prepare this mixture up to a day in advance and let it marinade together for up to a day... That wouldn't be a bad idea, but not totally necessary.
Bring it to a boil then turn the heat down. Let it cook for a little while (I let mine cook about 30-45 minutes.) Add lime juice, salt and pepper at the last minute and serve over rice.
If there are any left overs they will taste even more delicious the next day.
This is "Minimalist" version of the chinese red cooked pork. In the red cooked version, there is one star anise (or 1/4 teaspoon of anise seeds), but there is plenty of seasonings here already. The red cooked version doesnot have lime juice, since the chinese seasoning system is sweet and salty. But if you want sweet and sour flavor, you can substitute the lime juice with one table spoon (or to taste) of rice vinegar, cider vinegar, or just plain vinegar. Also, I donot see a lot of black pepper sticking on the pork pieces as the book suggested. Paul.
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