Lunar New Year is always filled with delicious food. This recipe for Braised Pork Guoki is slightly ambitious but it does bring a taste of Sichuan cuisine into the home kitchen. Since many Lunar New Year celebrations are being held at home this year, Canopy by Hilton, specifically Canopy by Hilton Chengdu City Center, is sharing its Braised Pork Guoki recipe.
Lunar New Year is a 15 day celebration that brings together families. Throughout the celebration, certain food is eaten to signify good thoughts and wishes for the upcoming year.
From longevity noodles presenting long life to dumplings to symbolize wealth, many of the food dishes on the table have meaning beyond that tasty bite.
Sichuan cuisine is generally known for its bold flavors. From the spicy Sichuan pepper to the abundant use of garlic, the pungent ingredients are common in most recipes.
During Lunar New Year, pork is a common ingredient in a dumpling. While Guoki is more like a stuffed steamed bread, this recipe makes for a great snack.
Often, the Braised Pork Guoki is a snack sold at the local markets. It isn’t often found outside of the area, but with this recipe from Canopy by Hilton, home cooks can try their hand at making it. While it might take a few attempts to get the seasonings on point, it is worth the endeavor.
Here’s how to make Braised Pork Guoki according to Canopy by Hilton Chengdu City Center.
- 6.5 cups of chicken or bone broth
- 1 pound of pork belly
- ½ cup rock sugar or white sugar
- 2 of star anise points OR 1 tablespoon of Chinese Five Spice Powder
- 1 tablespoon of fennel
- 1 ½ tablespoons of cinnamon
- 1 tablespoon of grass fruit OR 1 tablespoon of Agar Agar
- 1 tablespoon of Chinese pepper OR 1 tablespoon of Sichuan peppercorn
- 2 teaspoons of kaempferol OR capers
- 2 teaspoons of licorice
- ½ teaspoon of bay leaves
- ½ teaspoon of cloves
- ½ cup of refined salt
- 2 tablespoons of ginger
- Add 6.5 cups of chicken or bone broth to pot. Add star anise, fennel, cinnamon, grass fruit, Chinese pepper, kaempferol, licorice, bay leaves, cloves, refined salt and ginger. Boil the soup for 15 minutes over high heat.
- Next, make the fried sugar by adding rock sugar to a small amount of oil in a wok over low heat. Once the sugar melts and the color has turned red and frothing, pour into the chicken soup.
- Boil the pork for 30 minutes until tender or completely brown in color. Then transfer into the chicken soup and boil for an additional 30 minutes on low heat, stirring occasionally.
- Serve with bao buns or preferred bread.
What do you think of this recipe for Lunar New Year? Do you think that the home cook can master it?