- 1kg lean trimmed diced pork leg
- 1 1/2 tablespoons plain flour
- 1 tablespoon extra virgin olive oil
- 2 large red onions, coarsely chopped
- 4 celery sticks, thickly sliced
- 2 carrots, peeled, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 fresh long red chillies, deseeded, coarsely chopped
- 4cm piece ginger, peeled, thinly sliced
- 4 whole star anise
- 2 cinnamon sticks
- 2 tablespoons salt-reduced tamari
- 2 tablespoons dry sherry
- 1 tablespoons brown sugar
- 500ml (2 cups) Massel salt reduced chicken style liquid stock
- 4 cups cooked quinoa, to serve
- Steamed Asian greens, to serve
- Step 1Preheat oven to 160C/140C fan forced. Place pork and flour in a bowl. Toss to coat. Heat half the oil in a large, deep flameproof casserole dish over high heat. Cook the pork, in 2 batches, tossing, for 3-4 minutes or until browned. Transfer to a large bowl.
- Step 2Heat the remaining oil over medium heat. Cook the onion, celery and carrots, stirring, for 5 minutes or until soft. Add the garlic, chilli, ginger, star anise and cinnamon. Cook, stirring, for 1 minute or until aromatic. Add the tamari, sherry, sugar and stock. Bring to the boil.
- Step 3Return the pork to the dish. Cover and bake for 1 1/2 hours or until the pork is very tender. Serve with steamed Asian greens and the cooked quinoa.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Use a boneless pork leg roast, trimmed of any outer fat and cut into cubes. This is not only low in fat, but is a rich source of protein, as well as containing essential B vitamins and minerals such as zinc, iron and magnesium.
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Taste Magazine