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Sticky pork with baby corn and sugar snap peas
Sticky pork with baby corn and sugar snap peas
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Delicious caramelized pork paired with crispy stir-fried vegetables.
Ingredients:
  • 1.5kg pork rashers, rind removed, cut into 4cm pieces
  • 3 garlic cloves, crushed
  • 500ml (2 cups) water
  • 80ml (1/3 cup) kecap manis
  • 70g (1/3 cup, firmly packed) brown sugar
  • 4 whole star anise
  • 1 x 7cm cinnamon stick
  • 18.20 gm peanut oil
  • 200g sugar snap peas, trimmed
  • 125g baby corn spears, halved lengthways
  • Steamed white rice, to serve
Instructions:
  • Preheat a wok or large frying pan over high heat. Brown one-third of the pork by stir-frying for 5 minutes. Transfer to a plate. Repeat with the remaining pork in two more batches, ensuring the pan is reheated between batches.
  • Add the pork back to the wok, then stir in the garlic and cook for 1 minute until fragrant. Pour in the water, kecap manis, sugar, star anise, and cinnamon. Bring to a boil, then lower the heat and simmer covered for 1 1/2 hours until the pork is tender. Increase the heat, uncover, and cook for 15 minutes until the sauce thickens.
  • Heat oil in a frying pan over medium-high heat. Cook sugar snap peas and corn, stirring occasionally, for 3-4 minutes until sugar snap peas are vibrant and tender-crisp.
  • Combine the corn mixture with the pork and toss gently. Serve over rice in individual bowls.

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