Chinese-Style Pork with Pears
Ingredients
- 600 gPork tenderloin (cut into large cubes)
- 3 pcPear (peeled and wedged)
- 4 tbspsoy sauce
- 50 mlrice wine
- 1 tbspBrown sugar
- 2 pcGarlic (crushed)
- 1 tspGinger powder
- 2 pcstar anise
- 1 tspfive spice powder
- 2 tbspPeanut oil
- 1 tspCorn starch (diluted in a little water)
- 2 pcScallion or chives (sliced for garnish)
- 20 gFresh ginger (peeled and finely minced)
Method
Tender pork cubes coated in a dark, glossy glaze. The sweetness of ripe pears balances the depth of soy sauce and star anise.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently with a splash of water to loosen the glaze.
