Braised Fusion Pork Stew

Name: Braised Fusion Pork Stew
Yield: Serves 4
Ingredients: 3 star anise; 2 tablespoons rock sugar, crushed, or granulated sugar; 1 tablespoon dark soy sauce; 1 tablespoon hoisin sauce; 225 g (8 oz) button mushrooms; 2 tablespoons rock sugar, crushed, or granulated sugar; 475 ml (10 fl oz) Home-made Chicken Stock; 2 tablespoons plain flour; 1½ teaspoons freshly ground five-pepper mixture or black pepper; 1 small onion, sliced; 2 tablespoons groundnut oil; 4 thick spare rib chops, about 750 g (1½ lb); 225 g (8 oz) potatoes; 1½ teaspoons freshly ground five-pepper mixture or black pepper; 3 teaspoons salt; 3 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 3 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons light soy sauce; 3 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons finely chopped lemon zest; 8 garlic cloves; 3 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 3 tablespoons finely chopped sun-dried tomatoes; 225 g (8 oz) carrots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is a hearty, cold-weather dish that is mouthwatering and satisfying. Long, slow cooking infuses flavours from East and West. I like to use meaty spare rib chops, as they are rich and are perfect for simmered dishes like this one. An additional bonus is that the stew reheats well.

Serve this lovely dish with Herbal Vegetarian Fried Rice.

Ingredients

Main course

Ingredients

Method