timball · May 7, 2014 20:43
diff --git a/hong shao soy beans with pork and eggs b/hong shao soy beans with pork and eggs
 ### hong sou soy beans w/ pork and eggs 
 two different cooking methods, three different tastes.

 ## Ingredients
 - two cups dry yellow soy beans soaked for half a day
 - 2.5-3.5 lbs pork shoulder blade (anything w/ fat) cut into two-ish inch cubes w/ fat
 - 3T light soy 
 - 2T shao hsing wine 
 - 2T dark soy (double black, mushroom black, or lucky boy soy)
 - 6 steamed hardboiled eggs deshelled 
 - honey
 - palm sugar (or rock sugar)
 - star anise (just one)
 - clove (literally just one clove) 
 - dried orange peel (some large segment of)
 - szechuan peppercorn ground in mortar and pestle
 - scallions bunch cut the green parts into three inch segments w/ the white parts chopped into 1/2in dice
 - ginger peeled and smashed
 - one clove garlic smashed
 - chile pepper halved and seeds removed chopped into half moons
 - cinnamon stick


 ## Prep
 - soak soy beans for at least a whole work day .
 - boil soy beans for an hour and skim off scum . strain and reserve some of the liquid (4c) .
 - OPTIONAL bake boiled beans in 400F oven to dry them out for 20-30m . gives better texture
 - boil pork w/ bones for at least 30m and skim off scum . strain and cool chunks in running water and save some of the boiling liquid (4c) .
 - marinate boiled/cooled pork (include the bone if you’d like) in 3T light soy and 2T shao hsing wine


 ## Braising
 - Heat empty heavy ass pot w/ tall sides on *HIGH* (I used a pressure cooker)
 - When *REALLY* hot add oil (1/4c maybe more) *WARNING* things will smoke (2-4m to heat empty pot)
 - immediately throw in ginger and soon after add scallions and chile pepper toss 30s
 - add pork + marinate
 - add soy beans
 - add liquid : pork liquid , bean liquid + water (if you need) . you want just barely cover everything
 - add star anise, clove, orange peel, cinnamon 
 - bring to a heavy boil 5m
 - turn down to low and simmer for 1hr
 - *IF PRESSURE COOKING* pressure cook for 30m
 - *IF PRESSURE COOKING* rapid release pressure and cook under normal pressure for the rest of the journey
 - add ground szechuan peppercorns 
 - add the sweet stuff 
 - add carrots
 - let it go for 30-ish minutes . the liquid should be about the thickness of milk and shiny . you may have to add liquid if you don't have enough ... liquid level should be high enough things are still liquid and not sludge .
 - add eggs
 - adjust seasoning w/ salt + msg + sugar

 the longer this dish sits the better everything is . Except for the carrots . So while you’re waiting for eggs to finish getting ready eat the pork + carrots . and when eggs are done do the soy + eggs . serve w/ rice .

 I smashed this recipe by following ideas from these three sites:
 - http://hungerhunger.blogspot.com/2012/09/stewed-pork-leg-with-soybeans.html
 - http://justhungry.com/cooking-whole-dried-soybeans
 - http://www.fresh-eggs-daily.com/2012/01/hard-steamed-eggs.html

 i like this method if i'm not using very fatty peices of pork . otherwise i do the melted sugar-under-oil method .

 —-timball
	### hong sou soy beans w/ pork and eggs
	two different cooking methods, three different tastes.

	## Ingredients
	- two cups dry yellow soy beans soaked for half a day
	- 2.5-3.5 lbs pork shoulder blade (anything w/ fat) cut into two-ish inch cubes w/ fat
	- 3T light soy
	- 2T shao hsing wine
	- 2T dark soy (double black, mushroom black, or lucky boy soy)
	- 6 steamed hardboiled eggs deshelled
	- honey
	- palm sugar (or rock sugar)
	- star anise (just one)
	- clove (literally just one clove)
	- dried orange peel (some large segment of)
	- szechuan peppercorn ground in mortar and pestle
	- scallions bunch cut the green parts into three inch segments w/ the white parts chopped into 1/2in dice
	- ginger peeled and smashed
	- one clove garlic smashed
	- chile pepper halved and seeds removed chopped into half moons
	- cinnamon stick


	## Prep
	- soak soy beans for at least a whole work day .
	- boil soy beans for an hour and skim off scum . strain and reserve some of the liquid (4c) .
	- OPTIONAL bake boiled beans in 400F oven to dry them out for 20-30m . gives better texture
	- boil pork w/ bones for at least 30m and skim off scum . strain and cool chunks in running water and save some of the boiling liquid (4c) .
	- marinate boiled/cooled pork (include the bone if you’d like) in 3T light soy and 2T shao hsing wine


	## Braising
	- Heat empty heavy ass pot w/ tall sides on HIGH (I used a pressure cooker)
	- When REALLY hot add oil (1/4c maybe more) WARNING things will smoke (2-4m to heat empty pot)
	- immediately throw in ginger and soon after add scallions and chile pepper toss 30s
	- add pork + marinate
	- add soy beans
	- add liquid : pork liquid , bean liquid + water (if you need) . you want just barely cover everything
	- add star anise, clove, orange peel, cinnamon
	- bring to a heavy boil 5m
	- turn down to low and simmer for 1hr
	- IF PRESSURE COOKING pressure cook for 30m
	- IF PRESSURE COOKING rapid release pressure and cook under normal pressure for the rest of the journey
	- add ground szechuan peppercorns
	- add the sweet stuff
	- add carrots
	- let it go for 30-ish minutes . the liquid should be about the thickness of milk and shiny . you may have to add liquid if you don't have enough ... liquid level should be high enough things are still liquid and not sludge .
	- add eggs
	- adjust seasoning w/ salt + msg + sugar

	the longer this dish sits the better everything is . Except for the carrots . So while you’re waiting for eggs to finish getting ready eat the pork + carrots . and when eggs are done do the soy + eggs . serve w/ rice .

	I smashed this recipe by following ideas from these three sites:
	- http://hungerhunger.blogspot.com/2012/09/stewed-pork-leg-with-soybeans.html
	- http://justhungry.com/cooking-whole-dried-soybeans
	- http://www.fresh-eggs-daily.com/2012/01/hard-steamed-eggs.html

	i like this method if i'm not using very fatty peices of pork . otherwise i do the melted sugar-under-oil method .

	—-timball