- 1.2kg pork rashers, rind removed, cut into 2cm thick pieces
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tablespoons grapeseed oil
- 2 tablespoons shaoxing Wine
- 375ml (1 1/2 cups) water
- 4cm-piece fresh ginger, peeled, cut into matchsticks
- 1 long fresh red chilli, halved lengthways
- 1 garlic clove, thinly sliced
- 2 whole star anise
- 1 cinnamon stick
- 3 teaspoons soy sauce
- 4 spring onions (shallots), thinly sliced diagonally
- Steamed snow peas, to serve
- Steamed rice, to serve
- Step 1Cook pork in a saucepan of boiling water, stirring occasionally, for 5 minutes. Drain.
- Step 2Heat a large frying pan over medium-high heat. Stir in sugar and oil for 2 minutes. Stir in pork for 1 minute or until coated. Stir in wine for 1 minute or until it almost evaporates. Stir in water, ginger, chilli, garlic, star anise and cinnamon. Reduce heat to medium. Simmer, stirring occasionally, for 16 minutes or until sauce reduces and pork is tender.
- Step 3Stir in soy sauce and spring onion. Serve with snow peas and rice.
- High protein
- Low carb
All nutrition values are per serve
- Author: Sonja Bernyk & Katrina Woodman
- Image credit: Jeremy Simons & Al Richardson
- Publication: Australian Good Taste