Masterstock-Braised Meats

Ingredients

• 1800g Wagyu beef short rib or pork belly, cut into large pieces
• 2200g firm tofu, sliced
• 3For the master stock:
• 41.5L chicken stock or water
• 5100ml Shaoxing rice wine
• 680ml dark soy sauce
• 760ml light soy sauce
• 860g rock sugar
• 94 star anise
• 102 cinnamon sticks
• 114 cloves
• 122 bay leaves
• 131 tbsp Sichuan peppercorns
• 144cm fresh ginger, sliced
• 154 spring onions, tied in a knot
• 162 dried tangerine peel pieces

Instructions

1. 1Combine all master stock ingredients in a large pot. Bring to a boil, then reduce to a gentle simmer for 20 minutes to bloom the spices.
2. 2Blanch the meat in boiling water for 3 minutes to remove impurities. Drain and rinse.
3. 3Add meat to the master stock. Bring to a boil, then reduce to a very low simmer.
4. 4Braise pork belly for 2–2.5 hours, or beef short rib for 3–4 hours, until completely tender.
5. 5Add tofu in the final 30 minutes of braising so it absorbs the stock without falling apart.
6. 6Remove meat and tofu. Strain the stock — it can be frozen and reused (it improves with each use).
7. 7Slice meat neatly. Arrange on a platter with tofu slices and drizzle with reduced master stock.
8. 8Garnish with spring onion and sesame seeds. Serve with steamed rice.