Braised Pork with Sweet Soy, Cinnamon and Star Anise
This recipe was easily the best dish I cooked at the Sticky Rice Cooking School. It has amazing flavour, and is tender and morish. Simply put, you must try this, it is so easy....
2 tblspoons vegetable oil
4 red shallots (finely sliced) normal french shallots work as well
2 small red chillies (finely chopped)
750kg pork shoulder or neck (cut into 2cm cubes)
4 tblspoons ginger (peeled and finely julienned)
*informalfoodietip - use a teaspoon to peel ginger.. it works so easily,
just scrape with the blade of the spoon!
3 tblspoons kecap manis
2 tblspoons light soy
1 tblspoon dark palm sugar
1 cup chicken stock
1 cinamon stick
2 star anise
1/4 tsp ground black pepper
1 long red chilli (finely julienned)
2 green shallots/spring onions (finely julienned)
Heat the oil and fry the shallots, garlic and small chillies in a large wok or cast iron casserole for a few minutes until starting to brown. Then add the pork and cook over high heat until sealed.
Now add all remaining ingredients except the julienned large chilli and spring onions. Simmer genty on the stove top for about 1 1/4 hours. Add more stock if it looks a bit dry, but the final sauce should be reduced and sticky!
Stir in half of the reserved chillies and spring onions and cook for 15 more minutes. Serve garnished with remaining chilli and onions with rice.