Soy sauce and red wine give this dish its color. Star anise is a star-shaped pod native to China. It infuses a sweet, licorice flavor to the dish, but can be omitted. Serve pork with steamed broccoli, bok choy, or asparagus.
2 pounds boneless pork loin roast
1/2 cup dry red wine, divided
2 tablespoons sugar
1 cup chopped onion
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1/2 cup low-sodium soy sauce
7 whole green onions
6 star anise (optional)
1 cup water
3 cups hot cooked long-grain rice
3 tablespoons chopped green onions
How to Make It
Trim fat from pork. Cut pork into 2-inch pieces.
Combine 1/4 cup wine and sugar in a large Dutch oven. Cook over medium-high heat until sugar melts and mixture thickens. Add the pork, onion, ginger, and garlic, and cook 5 minutes, browning pork on all sides. Add 1/4 cup wine, soy sauce, whole green onions, and star anise. Bring mixture to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in water; cover and simmer 1 hour and 15 minutes or until pork shreds easily with a fork. Spoon over rice and sprinkle with chopped green onions.
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This is a wonderful, fragrant dish that has become a part of our regular dinner rotation. I've made one improvement to the dish. The recipe suggests serving with steamed broccoli. When I did this the first time I noticed that our plates had a pile of rice, pork and broccoli. After that, I have started adding the broccoli to the pot the last 5-7 minutes of cooking. It adds flavor to the broccoli and balance to the presentation. Also, I couldn't find star anise but instead use anise seed (about 2 teaspoons). This spice is key to the dish.
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