close
Advertisement
Shop Now
Magazine
 

Chinese slow-cooked pork

Star anise, soy and ginger add wonderful flavours to this deliciously tender pork casserole, simmered with carrots and mushrooms. Rice noodles cooked in exotic, rich juices make this into a complete meal that is sure to impress.

Chinese slow-cooked pork

Ingredients

  • 500 g (1 lb) lean, boneless pork loin with skin, tied firmly
  • 1¾ cups (435 ml) salt–reduced chicken stock
  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons shaoxing rice wine or dry sherry
  • 2 tablespoons honey
  • 2 cloves garlic, crushed
  • 2 tablespoons grated fresh ginger
  • 3 star anise
  • 4 French shallots (eschalots), halved
  • 2 large carrots, sliced
  • 6 spring onions (scallions)
  • 1 cup (25 g) dried Chinese mushrooms, soaked in water to rehydrate
  • 1⅓ cups (125 g) sliced oyster mushrooms
  • 250 g (8 oz) dried rice stick noodles

Preparation

  1. Put the pork in a large flameproof casserole dish over high heat.
  2. Add just enough boiling water to cover and bring back to the boil, then pour off the water.
  3. Add the stock, soy sauce, rice wine, honey, garlic, ginger, star anise, shallots and carrots to the dish and bring to the boil.
  4. Thickly slice 4 of the spring onions and add to the dish.
  5. Roughly chop the drained Chinese mushrooms and add to the dish, then strain and reserve the soaking liquid.
  6. Cover the dish with a lid and simmer over low heat for 40 minutes, stirring the vegetables and basting the meat occasionally until tender.
  7. Add the oyster mushrooms and continue cooking for a further 20 minutes, topping up with the reserved mushroom soaking liquid or more stock or water if necessary.
  8. Finely slice the remaining spring onions into thin lengths, place in a bowl of iced water and set aside to curl.
  9. Soak the noodles according to the packet instructions, then drain well.
  10. Carefully lift the pork out of the casserole dish with a slotted spoon and keep hot.
  11. Bring the juices to the boil on the stove, then add the noodles and remove the dish from the heat.
  12. Turn and stir the noodles to coat with the juices.
  13. Thinly slice the pork.
  14. Divide the noodles and vegetables among serving bowls and arrange the pork over the top.
  15. Scatter over the curled spring onion and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 1¼ hours



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement