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Braised pork with cranberry and five-spice
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Simplify weeknight meals with this healthy, flavorful braised pork dish.
Ingredients:
  • 800g boned pork shoulder, trimmed
  • 18.40 gm vegetable oil
  • 219.38 gm whole berry cranberry sauce
  • 65.63 gm soy sauce
  • 62.50 ml shao hsing (Chinese cooking wine)
  • 2 tsp finely grated orange rind
  • 86.63 gm orange juice
  • 255.00 gm chicken style liquid stock
  • 2 tsp Chinese five-spice powder
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, peeled, thinly sliced
  • 2 bunches baby bok choy, trimmed, roughly chopped
  • Cooked rice stick noodles, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Cut the pork into 3cm cubes. Heat oil in a large flameproof casserole dish over medium-high heat. Brown the pork in two batches for 5 to 6 minutes each. Transfer pork to a bowl and drain any excess oil from the dish.
  • Place the pork back into the dish and pour in the sauces, shao hsing, orange rind, orange juice, stock, spice, garlic, and ginger. Cover the dish and bake for 1 hour 30 minutes to 2 hours, stirring occasionally, until the pork is incredibly tender.
  • Cover the dish, bake until the bok choy wilts, then serve the pork and bok choy with sauce and rice noodles.

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