Ingredients
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1 lb lean pork (the recipe calls for pork belly but this is a lighter version)
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1 tablespoon peanut oil
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2 tablespoons white sugar
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1 tablespoon shaoxing wine or 1 tablespoon sherry wine
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3/4 inch piece fresh ginger, skin left on and sliced
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1 star anise
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2 dried red chilies
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1 cinnamon stick (or 1 piece of cassia bark)
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light soy sauce, to taste
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salt, to taste
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sugar, to taste
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scallion, to garnish (green parts only)
Instructions
- Plunge the pork into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks.
- Heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the pork and splash in the wine.
- Add enough water just to cover the pork, along with the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then turn down the heat and simmer for 40-50 minutes.
- Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.