2T peanut oil
salt and freshly ground black pepper
1kg deboned pork neck, cut into chunks
1 onion, finely chopped
1 carrot, finely chopped
1t sesame oil
4 star anise
1 cinnamon stick
3cm piece of ginger, grated
4 garlic cloves, crushed
2 spring onions, chopped
1 cup light soy sauce
½ cup rice-wine vinegar
½ cup brown sugar
¼ cup mirin
2 cups beef stock
fresh lime juice, to taste
cooked jasmine rice, to serve
sautéed spring onions, to serve
fresh bok choy and cabbage, to serve
Heat the peanut oil in a heavy-based pot over a medium heat. Season the pork, then brown it in batches for three to four minutes before removing each batch from the pot and setting it aside.
Add the onion and carrot to the pot and sauté for four minutes or until it is soft and caramelised. Add the sesame oil, star anise, cinnamon stick, ginger, garlic and spring onion and sauté for another minute. Add the soy sauce, rice-wine vinegar, sugar, mirin and stock and bring the liquid to a simmer. Return the pork to the pot, cover and simmer for an hour and a half or until the meat is soft and tender.
Remove the meat from the pot and reduce the heat to a gentle simmer until you have reduced the sauce by a third. Adjust the balance with a little lime juice to taste.
Return the pork to the sauce, heat it through and then serve it with jasmine rice and sautéed spring onions, fresh bok choy and fresh cabbage.
Cook’s note: To make the sauce stickier simmer it a little longer to reduce it by half instead of a third.
Originally published in HL July 2015