Ingredients
Serves 4-6Sticky Asian Pork
1 ⅔ kg pork necks
50 g fresh ginger, sliced
4 garlic cloves, peeled
1 long red fresh chilli pepper, halved
4 star anise
½ cup brown sugar
1 cup shaoxing wine (Chinese cooking wine)
½ cup oyster sauce
1 tsp Chinese five spice powder
Snow Pea Salad
250g snow peas, halved lengthways
1 Lebanese cucumber, thinly sliced
50g mixed baby salad leaves (mesclun)
2 cups (400g) jasmine rice, cooked to packet instructions
Dressing:
1 tsp sesame oil
1 tbs rice vinegar
1 tbsp mirin
1 tbsp light soy sauce
1-2 tsp wasabi paste, to taste
1 tsp caster sugar
Method
For the pork:
Preheat oven to 180°C.
Place the pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid.
Place the sugar, Shaoxing, oyster sauce and five spice in a bowl and stir until the sugar has dissolved.
Pour over the pork and cover with a tight fitting lid.
Cook for two hours, turning halfway through.
Increase the heat to 200°C and cook for a further 30 minutes or until the pork is sticky and tender.
For the salad:
Cook peas in lightly salted boiling water for 1 minute until just tender. Drain and refresh in cold water.
Place in a bowl with cucumber and leaves.
Whisk dressing ingredients together then toss with salad.
This favouite recipe of Gorgi's is taken from Donna Hay.