Pork in Chu Hao Sauce

1 kg pork ribs

½ kg pork shoulder

50 gm peanuts

Seasoning:

Premium dark soy sauce – use discretion, not too dark

1 tbsp Light soy sauce

Bit of Sugar

2 tbsp Chinese wine

2 tbsp Chu Hao sauce

Salt to taste

1 small pc Nam Yu

1.         Boil peanuts for 30 mins, wash & drain.

2.         Scald pork with hot water.  Wash clean & drain.

3.         Put nam yu in a bowl, add wine, sugar, soya sauce & mix well.

4.         In a wok, add oil, add sugar over low heat till it caramelize to a nice brown color.

5.         Add pork, mix well.

6.         Add 2 tbsp Chu Hao sauce

7.         Add peanuts.

8.         Add sauce ingredients. 

9.         Add dark soy sauce for a nice color (not too dark).

10.      Add hot water. Close lid & boil over high heat for about 10 mins.

11.      Lower heat & stew pork till tender & sauce is thick and rich.

12.      Season to taste.