DONNA'S CHINESE SIMMERED STAR ANISE PORK
Australian chef Donna Hay brings us this quick and easy entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium skillet over low heat. Add ginger, and cook for 1 minute. Add wine, soy sauce, hoisin sauce, sugar, and star anise; bring to a simmer. Add pork, and cover. Cook until tender, 5 to 7 minutes per side.
- Remove pork, and keep warm. Allow sauce to simmer until reduced and thickened. Cut pork into 1-inch slices. Spoon sauce over pork, and serve with steamed rice and bok choy.
PORK SHANK WITH STAR ANISE
Provided by Craig Claiborne
Categories dinner, main course
Time 4h45m
Yield 12 or more servings
Number Of Ingredients 8
Steps:
- Put the pork into a mixing bowl, and pour the soy sauce over it. Turn the meat in the soy sauce and let it stand at least one hour.
- Heat the 3 cups of oil in a wok or skillet over high heat and add the meat. Set the soy sauce aside. Cook the meat, turning in the oil and spooning the oil over, about 3 or 4 minutes until nicely browned.
- Transfer the meat to a heat-proof casserole, preferably one made of clay or earthenware. Pour over it the reserved soy sauce, and add the sugar, wine, star anise and 6 cups of the water. Cover tightly and bring to a boil. Cook over moderately high heat about 1 1/2 hours. Turn the pork often as it cooks. Lift the lid of the pot and partly cover.
- Continue cooking about 30 minutes, and add about 4 more cups of water. Partly cover and continue cooking about 1 1/2 hours. To test for doneness, insert a chopstick inside the meaty part of the shank. If it pierces evenly, the meat is done. Otherwise, continue cooking up to 30 minutes longer or until done.
- If the spinach is sandy, rinse well and drain.
- Heat remaining two tablespoons of oil in a wok or skillet and add the spinach. Cook, stirring, about 90 seconds, turning the spinach over and over until totally wilted.
- Arrange the spinach on a serving dish. Arrange the pork shank on top in the center. Spoon the sauce over. Cut the meat into individual portions and serve
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 60 grams, Carbohydrate 5 grams, Fat 73 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 3 grams, TransFat 0 grams
CHINESE BEEF OR PORK STEW (RED COOKED MEAT)
Make and share this Chinese Beef or Pork Stew (Red Cooked Meat) recipe from Food.com.
Provided by tgobbi
Categories Stew
Time 3h20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- *Staranise comes in the form of an eight point star.
- ,each point having an anise seed in it.
- Most of them are broken up so use a total of eight points, more or less, to taste.
- **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
- It comes in plastic bags and has a long shelf life.
- Start by browning the meat in a few T of oil.
- Do it in batches so it gets well caramelized.
- When the last of the meat is well browned, remove it all to a bowl.
- (Add more oil as needed).
- Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
- Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
- Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
- Adjust seasonings, add the vegetables and simmer, covered for another half hour.
- Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
- Serve with steamed rice or boiled noodles.
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