Name: Braised pork with chilli, star anise and ginger
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Ingredients: 1kg lean trimmed diced pork leg; 30.00 ml plain flour; 18.20 gm extra virgin olive oil; 2 large red onions, coarsely chopped; 4 celery sticks, thickly sliced; 2 carrots, peeled, thinly sliced; 4 garlic cloves, thinly sliced; 2 fresh long red chillies, deseeded, coarsely chopped; 4cm piece ginger, peeled, thinly sliced; 4 whole star anise; 2 cinnamon sticks; 40.00 ml salt-reduced tamari; 40.00 ml dry sherry; 16.00 gm brown sugar; 500ml (2 cups) salt reduced chicken style liquid stock; 1000.00 ml cooked quinoa, to serve; Steamed Asian greens, to serve

Braised pork with chilli, star anise and ginger

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

"Indulge in flavorful braised pork with star anise, cinnamon, chili, and ginger for a low-fat, calorie-conscious dish that warms your soul."

Ingredients:

1kg lean trimmed diced pork leg
30.00 ml plain flour
18.20 gm extra virgin olive oil
2 large red onions, coarsely chopped
4 celery sticks, thickly sliced
2 carrots, peeled, thinly sliced
4 garlic cloves, thinly sliced
2 fresh long red chillies, deseeded, coarsely chopped
4cm piece ginger, peeled, thinly sliced
4 whole star anise
2 cinnamon sticks
40.00 ml salt-reduced tamari
40.00 ml dry sherry
16.00 gm brown sugar
500ml (2 cups) salt reduced chicken style liquid stock
1000.00 ml cooked quinoa, to serve
Steamed Asian greens, to serve

Instructions:

1. Preheat the oven to 160C/140C fan forced. 2. Place the pork and flour in a bowl, and mix well to coat the pork. 3. Heat half of the oil in a large, deep flameproof casserole dish over high heat. 4. Cook the pork in 2 batches for 3-4 minutes or until nicely browned, remembering to toss it occasionally. 5. Transfer the browned pork to a large bowl.
In a pan, heat the remaining oil on medium heat. Sauté the onion, celery, and carrots until soft, about 5 minutes. Stir in the garlic, chili, ginger, star anise, and cinnamon, cooking until fragrant for about 1 minute. Add tamari, sherry, sugar, and stock, then bring it to a boil.
Place the pork back into the dish, cover, and bake for 1 1/2 hours or until the pork is fork-tender. Serve with steamed Asian greens and cooked quinoa.

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