Chinese-Style Pork with Pears

Tender pork cubes coated in a dark, glossy glaze. The sweetness of ripe pears balances the depth of soy sauce and star anise.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Medium
• Calories: 472
• Protein: 36 g
• Carbs: 30 g
• Fat: 16 g

Ingredients

• 600 g Pork tenderloin ( cut into large cubes )
• 3 pc Pear ( peeled and wedged )
• 4 tbsp soy sauce
• 50 ml rice wine
• 1 tbsp Brown sugar
• 2 pc Garlic ( crushed )
• 1 tsp Ginger powder
• 2 pc star anise
• 1 tsp five spice powder
• 2 tbsp Peanut oil
• 1 tsp Corn starch optional ( diluted in a little water )
• 2 pc Scallion or chives ( sliced for garnish )
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Preparation of elements

   Cut the pork into regular 3 cm cubes. Peel the pears, remove the core and cut into thick wedges. Crush the garlic cloves with the flat of the knife. Peel and finely mince the fresh ginger.

2. Searing the meat

   Heat the peanut oil in a wok or skillet. Add the pork. Let it brown without stirring until a brown crust forms, then turn the pieces.

3. Roasting the aromatics

   Add the garlic, fresh ginger, star anise, ginger powder, and five-spice powder. When the spice aroma becomes intense, pour in the brown sugar to start caramelizing the juices.

4. Deglazing and simmering

   Deglaze with the rice wine and soy sauce, scraping the bottom well. Add a little mineral water halfway up. Cover and simmer over low heat.

5. Final glazing

   Add the pears. Continue cooking without a lid. The sauce should reduce, thicken and coat the meat like a glaze. If necessary, bind with diluted cornstarch.

Chef's tips

• Don't stir the meat immediately; let the Maillard reaction create that savory grilled crust.
• Use firm pears like Conference so they hold their shape during simmering.
• The sauce should be syrupy; if too thin, turn up the heat at the end to reduce it further.

Storage

Keeps for 3 days in the fridge. Reheat gently with a splash of water to loosen the glaze.