Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

This aromatic, irresistible braise uses a technique similar to the one employed for Sutseng Liu's lamb stew. Look for Shaoxing at Asian markets-try to get the kind that's made for drinking, as products labeled "Shaoxing cooking wine" are loaded with salt. Serve over rice.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2010

Gallery

Randy Mayor; Styling: Mindi Shapiro

Recipe Summary

Yield:
8 servings (serving size: about 3 ounces meat and 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over high heat. Add pork to pan; cook 5 minutes or until browned, turning frequently. Remove from pan; set aside.

    Advertisement
  • Combine soy sauce and the next 5 ingredients (through star anise) in pan over medium heat, and stir until sugar dissolves. Return pork to pan. Cover, reduce heat, and simmer for 2 1/2 hours or until pork is fork-tender. Discard cinnamon and anise. Shred meat into large pieces using 2 forks; toss with sauce. Sprinkle with cilantro.

  • Wine note: The perfect wine for this spiced pork is a variety growing in spades in California, but few people know about it or have tasted it: barbera. One of the most important red grapes in Italy, barbera in this country has mostly disappeared into generic red wine blends--until recently. Now winemakers are capitalizing on the grape's beautifully high level of acidity (it makes a fantastic food wine) and spicy cherry flavors, and they are bottling it on its own. In the Sierra Foothills, for some reason, barbera often has an edge of cinnamon that makes a lovely link to this pork. You couldn't go wrong with the 2007 Terra d'Oro Barbera from Amador County ($18), with a rush of sweet red fruit and warm spices. --Sara Schneider

Nutrition Facts

269 calories; fat 10.1g; saturated fat 3g; mono fat 4.8g; poly fat 1.4g; protein 31g; carbohydrates 10.7g; fiber 0.2g; cholesterol 85mg; iron 1.8mg; sodium 615mg; calcium 36mg.
Advertisement
Advertisement