Wookiee Hut Cuisine presents:
Gossam-style Red Pork
by SuSu

The Gossam race originated on the planet Castell which was owned by the InterGalactic Banking Clan, who had bought up the undervalued parcels during an economic depression there. Gossam Shu Mai had managed to buy the planet back from the Banking Clan, but she kept her own people in servitude and debt and maintained loyalty to the former owners. Impressed by her wits and unusual intelligence, she works for the Clan, and has become Presidente.

An unspoken part of the Gossam past includes tales of how the pitiful race survived during the economic depression that destroyed its society. There was much theft and murder to acquire anything: passage off-planet, money, food, services, favors, jobs ... It was if crime was the currency of the Gossam. As the engineer of Castell's economic recovery, Shu Mai well remembered those depravations and though she partook in the trappings of grandeur for the sake of her office, she was very parsimonious in her personal life.

This Gossam dish was one of her favorites, especially with the addition of the honey glaze. It was very ceremonial looking and fiddly to make normally, and thus it was usually quite expensive. One of the reasons Shu Mai employs her aide Cat Miin is the woman had developed an inexpensive and relatively un-fussy way to create the dish. However, to protect her job, she never told her boss how she did it.

Cat Miin would set the pork to marinade the night before she needed it, then roast it in the oven for just over half an hour before serving time. It was always served sliced thinly, so that each diner got several slices — a good trick to make a little look like much more. Fan out the slices to make them cover more of the plate, too. And the leftovers were divine — Shu Mai would order the thinly sliced or diced pork be put into everything she ate as a flavoring or an enhancement — fried rice, soup, omelettes, even in a famous dumpling named for her!

  • 1½: teaspoons salt
  • 1½ cups sugar
  • 1 cup soy sauce
  • 1 cup white wine or rice wine vinegar
  • 2 teaspoons five-spice powder
  • ¼ cup granulated garlic
  • 2 tablespoons dried onion flakes
  • 4 drops red food coloring
  • 4 lb / 1800 g pork steaks, cut about 3/4-in / 2-cm thick
  • honey, as a glaze (optional)
Mix together the salt, sugar, soy sauce, white wine, five-spice, garlic, onion, and food coloring in a bowl. Mix to dissolve the salt and sugar. Place the pork steaks into the marinade and dip the pieces so they are completely covered. Keep the pieces in the marinade. Cover and let sit for at least two hours, preferably overnight.

Heat the oven to 350°F / 180°C. Prepare a foil-lined baking pan and cook the pork on a rack set in the middle of the oven for about 35 minutes. When done, remove from the oven and let the meat rest for at least 10 minutes. While resting, brush honey onto the surface of the meat, if desired. Slice thinly across the grain to serve. Serve with vegetables and rice to accompany the meat. Serves up to 20; more if used as appetizery things.

If you have leftover meat, keep it unsliced, so it'll stay more moister and more tender. You can reheat it in foil to eat another time. If you do have leftover sliced meat, pile it up together and wrap it tightly or put it in an tightly lidded container.

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