Name: Soy and Spice Simmered Pork Shoulder: “Annie’s Pork”
Yield: Makes 4 servings as part of a multi-dish meal (easy to double and its gets better the next day)
Cuisine: Malaysian
Ingredients: ¼ cup Vegetable oil; 3 stalks Lemongrass, trimmed and bruised; 3 Tbsp. Dark soy sauce or ¼ Tbsp. Black/thick soy and 1 tsp. salt; 2 Tbsp. Granulated sugar; 2 pieces Star anise; 1½ lb. (227 g.) Pork shoulder or butt, cut into 2-inch (5 cm.) chunks (do not trim fat or skin); 2 cloves Garlic, roughly chopped; 1 stick “Cassia” Cinnamon (about 3 inches (7.5 cm.) long); 4 slices Galangal, ¼ inch (0.6 cm.) thick; 4 medium Shallot, roughly chopped

Preparation info

Makes
4
servings as part of a multi-dish meal (easy to double and its gets better the next day)

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Annie Leong, my mother-in-law, has been my indispensable tutor in Malaysian cookery. This is one of her simple, delicious recipes, which is similar to the Chinese style of “red cooking” from the Fukian region. But this version takes on a distinctly Southeast Asian spin with its infusion of lemongrass and galangal. The star anise and cinnamon perfume the rich brown sauce with their kind aromas. If can you resist finishing it all and refrigerate for the next day make sure to remove the spice