Pork Stew With Star Anise Recipes
PORK STEW WITH STAR ANISE
An easy and very tasty pork and root veg stew.
Provided by Aaron Goodall
Time 2h30m
Yield Serves 3
Number Of Ingredients 12
Steps:
- Brown the pork in a fireproof casserole dish or large saucepan. Its best to do this in two batches so it browns rather than braises.
- Add the onion to all the pork and fry it all until the onions are translucent.
- Add the rest of the ingredients, cover with water and bring to the boil. Once boiling reduce heat to a minimum, cover and simmer for 2 hours, stirring occasionally.
- When theres half an hour to go give it a taste and season if needed. If the stew looks too watery at this point, leave the lid off so that it can reduce to your desired consistency. Be careful not to let it dry out when doing this.
- Serve with your prefered carb. I like to have it with some buttery mash!
DONNA'S CHINESE SIMMERED STAR ANISE PORK
Australian chef Donna Hay brings us this quick and easy entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium skillet over low heat. Add ginger, and cook for 1 minute. Add wine, soy sauce, hoisin sauce, sugar, and star anise; bring to a simmer. Add pork, and cover. Cook until tender, 5 to 7 minutes per side.
- Remove pork, and keep warm. Allow sauce to simmer until reduced and thickened. Cut pork into 1-inch slices. Spoon sauce over pork, and serve with steamed rice and bok choy.
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- In a small bowl, mix the stock with the sherry, soy sauce, brown sugar, star anise, garlic and five-spice powder.
- Season the pork with salt and pepper. Heat the oil in a large enameled cast-iron casserole. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 15 minutes. Add the sauce mixture and bring to a boil, scraping up any browned bits from the bottom of the casserole. Cover tightly and cook over low heat for about 3 hours, turning the roast every 30 minutes, until very tender. Remove the pork and boil the sauce until it is reduced to 1 cup, about 5 minutes. Discard the strings. Pull the pork into long shreds and return to the casserole. Garnish with the cilantro and serve.
- Pour the sauce mixture into a large resealable plastic bag. Add the chops and marinate in the refrigerator for at least 2 hours or for up to 8 hours. Drain the chops, pat dry and season with salt and pepper. Heat the oil in a large skillet. Add the pork chops and cook over moderately high heat, turning occasionally, until browned and cooked through, about 12 minutes. Serve the pork chops.
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- Place the garlic, coriander stems and black peppercorns in a pestle and mortar and pound to a paste. Set aside.
- Heat the oil in a saucepan over medium high heat. When it begins to shimmer, toss in the pork belly cubes and brown on all sides. This should take about five minutes. You might need to do this in batches. Transfer the browned meat to a plate and set aside.
- Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.
- Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and just enough water to cover the meat and simmer for about two hours or until the pork is fall apart tender.
SPICED SOY AND STAR ANISE PORK RECIPE | NATIONAL TRUST
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Servings 4Category Main Courses
- Preheat the oven to 160C /320F / gas mark 3. Heat the oil in a large frying pan, add the onion and garlic and fry over a medium heat for 5 minutes, stirring until softened. Stir in the chilli, star anise and ground spices and cook for 1 minute to release their flavours.
- Add the pork, a few pieces at a time, until all the pieces are in the pan and fry for 5 minutes, stirring until lightly browned.
- Stir in the honey, treacle and soy sauce and mix well. Pour in the wine and stock and bring to the boil, stirring.
- Transfer to a casserole dish, cover and cook in the oven for 1 ½ hours or until the pork is tender.
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- If it's possible, prefer pork belly with skin as Chinese tradition wants. The skin combined with the sugar, will give at your stew more flavor, and the characteristic translucent effect.
- Shaoxing Chinese cooking wine is essential to obtain the authentic taste and color of the pork belly stew Shanghai style. This wine is easy to find at the Asian shops and Markets.
- Pour the pork belly into boiling water and cook for 3 minutes, then drain and dry with paper towels. This process will remove any impurities and will tenderize the meat.
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Estimated Reading Time 2 mins
- Slice plantain bananas into half or bite size and fry until all sides are light brown. Do not over fried. Set aside.
- After marinating, sear the pork in a hot pan until all sides are brown. Remove the oil and set aside.
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- Lightly crack the nutmeg nut using a meat mallet. Don’t break it into bits, just make some cracks.
- Add the nutmeg to a large and high pan together with the star anise, the chunk of cinnamon and the cloves.
- Add the diced pork belly. Chop the garlic cloves and add it to the pan together with the palm sugar and the (fresh) ginger. Season with a dash of pepper.
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- Grind star anise and coriander seeds in spice mill or with mortar and pestle. Slice chile and garlic, then mash to a paste using the side of a chef’s knife. Transfer to a small bowl and stir in ground spices, soy sauce, fish sauce, and paprika.
- Lightly score pork skin crosswise in a tight pattern with a very sharp knife, cutting through the skin and some fat, but taking care not to slash the meat itself. Transfer pork to a large Dutch oven with a tight-fitting lid or a roasting pan. Season liberally with salt and pepper and rub with marinade. Cover (use foil with roasting pan) and chill overnight.
- Preheat oven to 425°. Place pork, covered, in oven; reduce oven temp to 300°. Roast pork, basting with juices every hour, until meat is fork-tender and bones are very loose, 5–5½ hours.
- Uncover pork and increase temperature to 450°. Roast, basting every 5 minutes and adding water by ¼-cupfuls if juices become syrupy, until pork is dark brown and skin is crisp, 15–20 minutes.
PORK STEW WITH ASIAN SPICES | MULTICULTI COOKING
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- Use a mortar & pestle (or food chopper) to mash the galangal, lemon grass, kaffir leaves and garlic. You can also cut the lemon grass in 2 inch pieces to cook, as it may get stringy when not mashed well. (Like mine did)
- Stir in oyster and fish sauce, bouillon powder (or salt) and sugar to a thick sauce on medium heat. Add star anise (optional).
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