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 so they do not over flavor infuse their flavor. A pressure cooker works extremely well for this dish. Simply pressure cook 20 minutes to achieve ultra-tender pork. Steamed white rice and some sliced cucumbers complete the meal.
© 2008 Robert Danhi. All rights reserved.