- 3 cups soy sauce
- 1 1/2 cups dry red wine
- 1 1/2 cups water
- 3/4 cup balsamic vinegar
- 1 pound dark brown sugar
- 6 scallions, white and light green parts cut into 2-inch lengths, dark green parts thinly sliced
- 3 small, dried red Thai chiles
- One 4-inch piece of fresh ginger, thinly sliced
- 1 head of garlic, halved crosswise
- 1 medium orange, quartered
- One 4-inch cinnamon stick
- One 4-pound piece of boneless pork shoulder, quartered
- Freshly ground pepper
- In an 8-quart pressure cooker, combine the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange and cinnamon stick. Cook over moderately high heat, stirring, until the sugar is dissolved. Season the pork with pepper and add it to the pressure cooker. Close and lock the cooker and bring to full pressure over high heat. Adjust the heat to maintain full pressure and cook for 1 hour or until the pork is very tender. Slowly release the pressure and open the cooker. Transfer the pork to a cutting board and cover with foil.
- Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it. Thinly slice the pork and serve.
The cooked pork can be refrigerated in the liquid overnight.
Steamed Chinese broccoli.
The flavors of a juicy red Burgundy brighten this aromatic, quick-braised pork.