- 0:15 Prep
- 1:40 Cook
- 4 Servings
- Capable cooks
This sweet and sticky pork is soon to become a favourite weekday dinner.
Ingredients
- 1/4 cup brown sugar
- 600g boneless pork rashers, cut into 2.5cm pieces
- 1/3 cup shao hsing (Chinese cooking wine)
- 3cm piece fresh ginger, peeled, cut into matchsticks
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon soy sauce
- 1 green onion, thinly sliced
- Steamed jasmine rice, to serve
- Steamed green beans, to serve
- Sliced red chilli, to serve
Method
- Step 1Place sugar in a wok over high heat. Cook, stirring, for 2 minutes or until melted. Add pork and 2 cups cold water (sugar mixture will form a hard toffee at this stage). Cook, stirring, for 3 minutes or until mixture comes to the boil and sugar has dissolved.
- Step 2Add wine, ginger, star anise and cinnamon. Reduce heat to low. Simmer for 1 hour 30 minutes or until water evaporates (see note). Stir in soy sauce. Cook for a further 2 minutes or until sticky.
- Step 3Sprinkle pork with green onion. Serve with steamed rice, beans and chilli.
Nutrition
1956 kj
Energy
22.7g
Fat Total
7.2g
Saturated Fat
2.3g
Fibre
18.9g
Protein
76mg
Cholesterol
406mg
Sodium
40g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s note: Make sure the liquid stays as a constant simmer.
Prepare in advance: Make recipe to the end of step 2. Cool. Transfer to an airtight container. Refrigerate for up to 2 days.
- Author: Alison Adams
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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