Chinese Slow-Cooked Pork
- Yield: servings
- 1pound lean, boneless pork loin with skin, tied firmly
- 1 3/4cups salt-reduced chicken stock
- 2tablespoons salt-reduced soy sauce
- 2tablespoons shaoxing rice wine or dry sherry
- 2tablespoons honey
- 2cloves garlic, crushed
- 2tablespoons grated fresh ginger
- 3 star anise
- 4 French shallots, halved
- 2large carrots, sliced
- 6 spring onions
- 1cup dried Chinese mushrooms, soaked in water to rehydrate
- 1 1/3cups sliced oyster mushrooms
- 8ounces 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.
Nutritional Info *per serving
- Calories 503
- Fat 4
- Saturated Fat 1