Chinese slow-cooked pork

Chinese slow-cooked pork


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About this recipe: Star anise, soya and ginger add wonderful flavours to this deliciously tender pork joint casserole, simmered with shallots, carrots and mushrooms. Vegetables and rice noodles cooked in exotic, rich juices make this into a complete meal.

Zoë Harpham

Serves: 4 

  • 500 g lean, boneless loin of pork with skin, tied firmly
  • 1, 2/3 cup (400 ml) diluted salt-reduced or homemade chicken stock (recipes on this website), hot
  • 2 tablespoons (30ml) salt-reduced soya sauce
  • 2 tablespoons (30ml) Chinese rice wine or dry sherry
  • 2 tablespoons honey
  • 2 garlic cloves, crushed
  • 15 g fresh ginger, peeled and finely chopped
  • 3 star anise
  • 4 shallots, halved
  • 2 large carrots, peeled and sliced on the diagonal
  • 6 spring onions
  • 25 g dried Chinese mushrooms, soaked to rehydrate
  • 125 g oyster mushrooms, sliced or halved
  • 250 g dried flat rice noodles

Prep:15min  ›  Cook:2hr  ›  Extra time:45min  ›  Ready in:3hr 

  1. Place the pork in a large flameproof casserole dish and pour over enough boiling water to cover. Bring back to the boil on the stove, then pour off the water. Add the stock, soya sauce, rice wine or sherry, honey, garlic, ginger, star anise, shallots and carrots to the casserole dish and bring to the boil. Thickly slice four of the spring onions, roughly chop the drained Chinese mushrooms and add both to the casserole dish. Reserve the strained mushroom soaking liquid.
  2. Cover and simmer gently on a very low heat for 1–1 ¼ hours, stirring the vegetables and basting the meat occasionally until everything is tender. Add the oyster mushrooms for the last 20 minutes of the cooking time. If necessary, top up using the reserved mushroom soaking liquid or more stock or water.
  3. Meanwhile, cut the remaining spring onions into 6 cm lengths, then cut lengthways into fine shreds. Place in a bowl of iced water and leave to curl. Soak the rice noodles in a bowl of boiling water for 4 minutes or until softened, then drain well.
  4. Carefully lift the meat out of the casserole dish with a slotted spoon and keep hot. Bring the juices to the boil on the stove, then add the rice noodles and remove the dish from the heat. Turn and stir the noodles to coat with the juices. Slice the pork thinly.
  5. Spread the noodles on a large shallow serving platter, using a slotted spoon to lift them from the casserole dish. Arrange the sliced meat and vegetables on top, then spoon over the casserole juices. Scatter the spring onion curls over the top as a garnish.

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