Shanghainese red-cooked pork pot pies.

Ingredients

• for the pork:
• 1 3/4 to 2 lbs boneless pork ribs, cubed (regular pork ribs will also work; about 6 lb)
• about 3-4 cups water, or enough to cover the pork
• 1/3 cup sugar
• 6-8 cloves of garlic, sliced into halves
• 4-5 scallions, sliced into inch-long pieces
• 5 whole star anise
• 6 tbsp soy sauce (if possible, use half light and half dark, but this is not critical)
• 1/3 cup Shaoxing rice wine or sake
• 2-3 tsp cornstarch
• for the scallion pie crust: (or simply use 2 lb of your favorite pie crust!)
• 2 1/2 cups (about 313 grams) flour
• 1/2 tsp salt
• 2 tsp sugar
• 1 scallion, very finely sliced and patted dry
• 1 cup (2 sticks) frozen butter
• 2 tbsp ice water, plus 1 or 2 tbsp more in case dough is dry
• 2 tbsp ice cold Shaoxing rice wine, sake, or vodka
• for baking (optional):
• 1 egg
• a splash of milk
• flaky salt, for sprinkling

Instructions

1. To make the pie crust: Remove the butter from the freezer and let it thaw briefly while you prepare the dry ingredients. Sift together flour, salt and sugar. Sprinkle the scallions over the mixture and mix briefly again to incorporate. Using the coarsest holes on a box grater, grate the frozen butter into the flour, then mix gently with your fingers to incorporate it into the flour until no clumps larger than peas remain. Sprinkle the ice water and rice wine evenly over the mixture and stir with a wooden spoon to incorporate. When the mixture holds together when squeezed, it has enough moisture. Knead gently a few times to gather it into a dough. Separate into two balls and pat each into a flat disk. Wrap each disk in plastic wrap and place in the refrigerator to chill for at least an hour and up to a day ahead. For longer than a day in advance, freeze the dough.
2. To make the pork filling: Bring a large pot of water to boil and add the pork, making sure that there is enough water in the pot to cover it. Boil for about 5 minutes, skimming off any scum as it forms on top of the water. Drain the pork and rinse to remove any scum, then let cool. If the pork is in strips, slice into 1-inch pieces.
3. In a large wok, combine sugar and 1/4 cup of the water over medium-high heat and stir until just dissolved. Continue to heat. The mixture will begin to bubble after a few minutes; swirl the mixture without stirring just until it begins to turn pale golden. Add the cubed pork back to the wok and sauté it with the caramelized sugar for about 4-5 minutes, or until pork is nicely browned.
4. Add the garlic, scallions, star anise, soy sauce, and rice wine to the wok, then add just enough water to barely cover the pork. Stir, then cover the wok and simmer over low heat for about 45 minutes to an hour, or until the pork is tender. The liquid shouldn't simmer down too much, but if the pot looks like it's starting to boil dry, add enough water to cover the pork again. (Note: If you want to divide the labor between two days, you can store the pork overnight at this point. Letting it hang out in the braising liquid for an extended period of time only improves the flavor. Also, when I did this, I diced the pork into smaller pieces before reducing in the next step.)
5. Once the pork is tender, remove the cover and turn the heat back to medium-high. Remove about 2 tbsp of the braising liquid and whisk the cornstarch into the liquid in a small bowl until incorporated. Set aside. Simmer until the sauce reduces to a thick and glossy consistency. For me, this takes about 10-15 minutes, depending on the amount of liquid. When the sauce has reduced significantly, add the cornstarch mixture back to the pork and stir to incorporate. When sauce is thick and viscous, turn off the heat and set the pork aside to cool. (Note: You can freeze the filling at this point.)
6. To assemble: Remove the star anise and garlic from the pork filling. Dice some of the larger pork pieces into smaller pieces or shred using a fork. If you used ribs with the bone in, remove the bone. Preheat your oven to 400 degrees.
7. Remove the pie dough from the fridge and let thaw for a few minutes. Place a portion of dough between two lightly floured sheets of parchment paper and roll it out to about 1/8-inch thickness. Remove the top sheet of parchment and cut into generous circles for the base of your pies, aiming to size the circles so that there is generous overhang on the edges once placed into the molds. Using the parchment paper, transfer the pie circles to the molds (turning the paper upside down and peeling the circle off works well for me). Repeat this step as necessary until all your molds are lined. Chill the other pie dough and assembled pie crusts while you work with the portion you have.
8. Spoon in a generous helping of the pork mixture. For 5-inch pie pans, this was about 3/4 to 1 cup. Roll out your remaining pie dough and top the pies with smaller pie circles (about the same diameter as the mold). Fold the overhang from the bottom crust over the pie “lid” and crimp to seal. Use a fork to prick holes in the top. Optionally, you can beat an egg with a splash of water or milk and brush the pie crusts with egg wash, and/or sprinkle the crusts with a bit of flaky sea salt.
9. Finally, bake at 400 degrees until golden brown on top, about 30-40 minutes. Let cool briefly and serve!

Notes