Spiced Pork

Tender pieces of pork glazed in a dark, syrupy sauce. The aroma of star anise and Sichuan pepper fills the kitchen.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 688
• Protein: 44 g
• Carbs: 16 g
• Fat: 50 g

Ingredients

• 800 g Pork shoulder blade ( in large 3cm cubes )
• 3 piece Garlic ( crushed )
• 1 tsp Ginger powder
• 2 piece star anise
• 1 piece Cinnamon stick
• 1 tsp Sichuan peppercorn
• 4 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Brown sugar
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Dark soy sauce

Instructions

1. Browning the meat

   In a sauté pan with peanut oil, sear the pork cubes over high heat. The meat should be well browned on all sides and the fat should start to render.

2. Toasting the aromatics

   Lower the heat. Add the crushed garlic, ginger, star anise, cinnamon, and Sichuan pepper. Stir until the spices release their fragrance without burning.

3. Deglazing and simmering

   Deglaze with the rice wine, soy sauce, and dark soy sauce. Add the brown sugar. Pour in water halfway up the meat. Cover and simmer over low heat until the meat is fork-tender.

4. Reduction and glazing

   Remove the lid and increase the heat. Let the liquid reduce until it becomes syrupy and perfectly coats the meat. Sprinkle with sliced green onions before serving.

Chef's tips

• The sauce should be syrupy and coat the back of a spoon.
• Don't rush the cooking; the fat in the pork shoulder should become translucent and melt-in-your-mouth.

Storage

Keep for 3 days in the fridge. The sauce will set due to collagen; it will liquefy again upon slow reheating.