Braised Pork: Spirit House Style

4 Servings
Pork
Thai
sweet and spicy Chili aromatic Wok Thai Simple - Easy

2 tablespoons etable oil not olive oil
5 red llots: peeled and sliced thinly
5 cloves lic peeled and chopped or sliced thinly
650 g pork shoulder cut into small to medium size es
1 knob ger peeled and julienned
3 tablespoons kecap manis
2 tablespoons sauce
1 teaspoon ground te pepper
2 cups cken stock
2 small red chillies left whole
1 namon stick left whole
2 r anise left whole

1. Prepare all ingredients first so you can focus on the wok once you start cooking. 2. Heat wok to low-medium and then add oil. Immediately add the shallots and garlic and saute for about 2 minutes over low heat. 3. Turn heat to high and add pork. Turn frequently until pork sealed. 4. Turn heat back to medium. Add remaining ingredients and combine well. Simmer over medium heat for about 45 to 60 minutes. When cooked there should be very little sauce left and the meat should have a rich shiny glaze. If it dries out too much, add a little vegetable stock or water. 5. While pork is cooking, prepare jasmine rice and steamed vegetables and serve with the pork.


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