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If you'd like to try something different, the Szechuan recipe for Double Cooked Pork is a particular favourite of mine. Dowse the joint of pork in boiling water for two minutes, drain and pat dry. Prepare a basting fluid with mushroom soy sauce, rice wine (dry sherry will work as well), star anise, and chilli oil. Then cut the pork joint into medallions ...


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Two pounds is a VERY small roast--I'd recommend at LEAST a 3-pound roast. Brown the meat on top of the stove to sear the outside, which helps keep the juices inside. When braising meat on top of the stove or in the oven, only cover the meat by 1/2 to 1 inch with liquid. After browning the meat, add the liquid and let it come to a boil before putting it in a ...



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