- 1.5kg pork rashers, rind removed, cut into 4cm pieces
- 3 garlic cloves, crushed
- 500ml (2 cups) water
- 80ml (1/3 cup) kecap manis
- 70g (1/3 cup, firmly packed) brown sugar
- 4 whole star anise
- 1 x 7cm cinnamon stick
- 1 tablespoon peanut oil
- 200g sugar snap peas, trimmed
- 125g baby corn spears, halved lengthways
- Steamed white rice, to serve
- Step 1Heat a wok or large frying pan over high heat. Add one-third of the pork and stir-fry for 5 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork, reheating the pan between batches.
- Step 2Return the pork to the wok. Add the garlic and stir-fry for 1 minute or until aromatic. Add the water, kecap manis, sugar, star anise and cinnamon. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 1/2 hours or until the pork is tender. Increase heat to high and bring to the boil. Cook, uncovered, for 15 minutes or until the sauce thickens.
- Step 3Meanwhile, heat the oil in a frying pan over medium-high heat. Add the sugar snap peas and corn and cook, stirring occasionally, for 3-4 minutes or until the sugar snap peas are bright green and tender crisp.
- Step 4Add the corn mixture to the pork and toss until just combined. Divide the rice among serving bowls. Top with the pork mixture to serve.
- High protein
- Low carb
- Lower gi
Tip: Look for whole star anise in the herb and spice section of Woolworths supermarkets. If it’s not available, add 1/2-1 teaspoon ground star anise to the pork mixture in step 2. Note: When paired with sugar snap peas, baby corn adds vitamins and a hint of golden colour to Asian-style dishes.
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Australian Good Taste