Chinese Slow-Cooked Pork
- Yield servings
Star anise, soy and ginger add wonderful flavours to this deliciously tender pork casserole, simmered with carrots and mushrooms. Rice noodles cooked in exotic, rich juices make this into a complete meal that is sure to impress.
- 1 pound lean, boneless pork loin with skin, tied firmly
- 1 3/4 cups salt-reduced chicken stock
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons shaoxing rice wine or dry sherry
- 2 tablespoons honey
- 2 cloves garlic, crushed
- 2 tablespoons grated fresh ginger
- 3 star anise
- 4 French shallots, halved
- 2 large carrots, sliced
- 6 spring onions
- 1 cup dried Chinese mushrooms, soaked in water to rehydrate
- 1 1/3 cups sliced oyster mushrooms
- 8 ounces dried rice stick noodles
- Put the pork in a large flameproof casserole dish over high heat. Add just enough boiling water to cover and bring back to the boil, then pour off the water. Add the stock, soy sauce, rice wine, honey, garlic, ginger, star anise, shallots and carrots to the dish and bring to the boil. Thickly slice 4 of the spring onions and add to the dish. Roughly chop the drained Chinese mushrooms and add to the dish, then strain and reserve the soaking liquid.
- Cover the dish with a lid and simmer over low heat for 40 minutes, stirring the vegetables and basting the meat occasionally until tender. Add the oyster mushrooms and continue cooking for a further 20 minutes, topping up with the reserved mushroom soaking liquid or more stock or water if necessary.
- Finely slice the remaining spring onions into thin lengths, place in a bowl of iced water and set aside to curl. Soak the noodles according to the packet instructions, then drain well.
- Carefully lift the pork out of the casserole dish with a slotted spoon and keep hot. Bring the juices to the boil on the stove, then add the noodles and remove the dish from the heat. Turn and stir the noodles to coat with the juices. Thinly slice the pork.
- Divide the noodles and vegetables among serving bowls and arrange the pork over the top. Scatter over the curled spring onion and serve immediately.
Reprinted with permission from Low-Fat, No-Fat Asian Cooking by Reader’s Digest.