Lu shui | Sybaritica

Because of my blog posting schedule, it will be quite a number of weeks before you read this but, as of the time of this writing, my Chinese Master Sauce project has been underway for a little over two months. After initially making the sauce, I have used it for Red-cooked Pork Hocks, and a Lu Shui Chicken recipe, and the flavor has really developed nicely.

As described in my earlier posts, I have been bringing the sauce to a boil at fairly regular intervals to keep it fresh and, a couple of times, I have simmered some ingredients in it like ham trimmings, mushrooms, onion and celery to further add flavor. I have not, as yet, found it necessary or desirable to replenish the spice seasonings, or add more soy, but I have added the odd splash of rice wine and replenished the water a little to keep the level up.

For this third use of the sauce, I am, as promised earlier,  cooking pork ribs and my idea was to poach them in the sauce, let them cool and steep in it overnight and then do a last cooking at high temperature in a wok using a ladle or so of the sauce to form a glaze by a vigorous reduction.  Here is how it went… Read more