- 0:20 Prep
- 1:45 Cook
- 8 Servings
- Advanced
Spice up your life with this delicious braised pork. Aromatic spices such as star anise, cinnamon, chilli and ginger give it lots of flavour without additional fat or calories, and help keep the winter blues away.
Ingredients
- 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
Method
- 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
Nutrition
1456 kj
Energy
9g
Fat Total
2g
Saturated Fat
9g
Fibre
38g
Protein
24g
Carbs (total)
All nutrition values are per serve
Notes
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
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