Sticky Sweet Pork

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 1 HOUR, 20 MIN­UTES

Woman’s Day (NZ) - - Hit The Shop -

500g pork rash­ers, cut into 3cm pieces 1 cup wa­ter ¼ cup honey 2 ta­ble­spoons soy sauce 2 ta­ble­spoons plum sauce 2 ta­ble­spoons hoisin sauce 2 ta­ble­spoons peanut oil 2 gar­lic cloves, crushed 2 tea­spoons grated fresh gin­ger ½ long red chilli, chopped 2 star anise 1 baby pak choy, halved sliced spring onions, steamed rice to serve

1. Place pork in a large saucepan, then pour over cold wa­ter to cover. Bring to the boil. Re­duce heat to low, then sim­mer for 1 minute. Drain. 2. In a medium wok or saucepan, bring all re­main­ing in­gre­di­ents, ex­cept pak choy, to the boil on high, stir­ring. Re­duce heat to low. 3. Add pork and sim­mer very gently for 1 hour un­til ten­der. 4. In­crease heat to medium. Sim­mer for 12-15 min­utes, stir­ring, un­til sauce re­duces to a thick syrup. 5. Toss pak choy through. Serve sprin­kled with spring onion and ac­com­pa­nied with steamed rice.

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