Sweet pork with green vegetables (Chinese cooking for Australians)

 

For 4 servings

• 1 kg pork shoulder or leg, boneless
• 1 dried red chilli
• 2 ml ground black pepper
• 2 points star anise
• 1½ liters water
• 500 gr chinese cabbage

Sauce

• 60 ml dark soy sauce
• 125 ml dry sherry
• 45 ml honey
• 30 ml vegetable oil
• Pinch of white pepper

Preparation

1. Place the whole piece of pork in a saucepan and add chilli, black pepper, star anise and water.
2. Wash cabbage and cut into 2" (5 cm) pieces.
3. Mix sauce ingredients in a bowl.

Cooking

1. Bring pork to boil, cover and simmer at low temperature for at least 1¼ hours.
2. Drain off half the water and discard spices ; add sauce and return to the boil.
3. Reduce heat and simmered, covered, for about 2 hours, turning occasionally.
4. Lift out and drain well, then slice thinly ; drop cabbage into the pan and simmer in the sauce for 2 minutes.
5. Arrange cabbage in a deep serving bowl and place sliced pork on top ; pour some of the reserved sauce and served eztra sauce separately with steam white rice.

BON APPÉTIT