Ming says: The aroma of simmering Red Roast is one of the most vivid smells from my childhood, next to ginger and garlic. The mixture of sweet rock candy, spicy ginger, chiles, and wine would perfume and warm the house like nothing else. It is, at once, sweet, salty, and spicy, imparting all these flavors to a duck or pork shoulder that is braised to sublime tenderness. THIS is comfort food!
Makes 7 to 8 cups
- 1 quart soy sauce
- 2 cups red wine
- 1 cup balsamic vinegar
- 2 cups water
- 2 pounds rock candy or brown sugar
- 1 large ginger root, washed, cut into long 1/4-inch slices
- 3 dried Thai bird chiles
- 1 head of garlic, split
- 1 star anise
- 1 bunch scallions, cut into 3-inch lengths
- 1 orange, quartered
- 3 large pieces of orange rind
- 2 cinnamon sticks
- In a non-reactive stock pot, add all ingredients and bring to a simmer until the rock candy melts. Let simmer until reduced by 25 percent, about 1 hour, then strain. Let cool to room temperature. Store in a glass jar in the fridge for up to 2 weeks.
MING'S RECOMMENDED BEVERAGES
Catena Malbec
Where: Mendoza, Argentina
Grape: Malbec
Style: Malbec is one of the lesser known Bordeaux grapes but is gaining popularity in South America. It is a rich, dark, tannic wine that has plum and black currant notes. It is fantastic with slow cooked, braised, and barbecued meats, making it a natural pairing for many of these dishes.
Newton Claret
Where: Sonoma, California
Grape: Merlot, with small amounts of Cabernet Franc and Cabernet Sauvignon
Style: Claret is the British term for Bordeaux wines. This one features flavors of blueberries and coffee and has richer flavors but a lighter body than Malbec, making it very accessible to a wide range of dishes.
>>This recipe appears in
Episode #206.
>> For additional recipes and more, visit
www.ming.com
