- 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
- 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.
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