Braised Chinese pork with sesame spring greens

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olive magazine

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1. Heat the oven to 150C/fan 130C/gas 2. Mix the first 8 ingredients together with 300ml water and put in a large casserole with a lid. Add the pork and stir. Cover and cook for 2 hours.
2. Remove from the oven and scoop out the meat. Fast boil the sauce until reduced and thick enough to coat the pork. Put the pork back in and toss in the sauce to heat through.
3. Meanwhile, heat a large pan or wok and add the greens and a splash of water. Cover and cook until wilted. Dress with sesame oil and seeds and serve with the pork.

440 kcalories, protein 59.6g, carbohydrate 12.8g, fat 16.3 g, saturated fat 4g, fibre 4.6g, salt 1.83 g

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• Naomi

  03 April 2008

  Naomi rated and commented on this recipe

  

  This is a nice recipe, very flavourful. Dead easy. I used honey instead of brown sugar. Though next time I will make it with whole, boneless chicken thighs - pork was good, but just short of yummy.

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Ingredients

• 2 garlic cloves , chopped
• thumb-sized piece root ginger , grated
• 2 tbsp soy sauce
• 3 tbsp rice wine or dry sherry
• 1 star anise
• 1 tsp Chinese five-spice powder
• 1 cinnamon stick
• 2 tbsp brown sugar
• 1kg pork shoulder, fat trimmed and cut into chunks

SESAME SPRING GREENS

• 500g spring greens , washed and stalks removed, shredded
• sesame oil
• 1 tbsp sesame seeds , toasted

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Serves 4

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Ingredients

• 2 garlic cloves , chopped
• thumb-sized piece root ginger , grated
• 2 tbsp soy sauce
• 3 tbsp rice wine or dry sherry
• 1 star anise
• 1 tsp Chinese five-spice powder
• 1 cinnamon stick
• 2 tbsp brown sugar
• 1kg pork shoulder, fat trimmed and cut into chunks

SESAME SPRING GREENS

• 500g spring greens , washed and stalks removed, shredded
• sesame oil
• 1 tbsp sesame seeds , toasted

440 kcalories, protein 59.6g, carbohydrate 12.8g, fat 16.3 g, saturated fat 4g, fibre 4.6g, salt 1.83 g

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