Chiu Chow Master Sauce Duck

1. Create a spice bundle

Place the cinnamon sticks, star anise, Sichuan peppercorns, cloves, fennel seeds, cho guor, licorice root, ginger, and sand ginger onto a piece of cheesecloth. Sew the cheesecloth closed to secure the spices inside.

2. Wrap the pork

Wrap the pork butt in another piece of cheesecloth and sew it closed.

3. Prepare the lo soi stock

Bring the water to a boil in a large stockpot. Once boiling, add the spice bundle and the wrapped pork. Reduce the heat and let it simmer gently for 3 hours.

4. Remove the pork

After 3 hours, turn off the heat and carefully remove the pork using tongs. Set it aside for another use.

5. Add soy sauces and sugar

With the pork removed, add the double dark soy sauce, light soy sauce, Mei Kuei Lu Chiew, and rock sugar to the stockpot. Bring the mixture back to a boil, stirring until the sugar has completely dissolved and everything is well blended. Turn off the heat.

6. Cook the duck

Place the duck on a rack inside a large pot. Pour the prepared lo soi over the duck, ensuring it is fully submerged, and add the spice bundle to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 1.75 hours.

7. Rest the duck

Once the duck is cooked, turn off the heat, cover the pot, and let it rest for 30 minutes.

8. Cut and serve

Transfer the duck to a cutting board and cut it into serving pieces. Arrange the pieces on a platter and serve. You can reserve the lo soi as a dipping sauce or for future use.