| | 1 | = Chinese Pork Stew = |
| | 2 | == Ingredients == |
| | 3 | || 500 g || pork shoulder || |
| | 4 | || 250 g || Vegetables like carrots, potatoes, beans || |
| | 5 | || 1 || medium sized onion || |
| | 6 | || 4 || garlic || |
| | 7 | || 2 cm || ginger || |
| | 8 | || 2 || star anis || |
| | 9 | || 1 || dried chilli || |
| | 10 | || 150 ml || soy sause combination of light and dark || |
| | 11 | || little shoot || dry sherry || |
| | 12 | || 200 ml || water || |
| | 13 | |
| | 14 | == Directions == |
| | 15 | Slice the ginger in thick chips so they can be easily removed later. Brown the pork in some oil until it is caramelized (you might want to do it in portions). |
| | 16 | |
| | 17 | When the meat is well browned remove it from the pan. Add onion, garlic, ginger, anis and chilli to the pan and stir frequently until the onions are brown. Stir in the meat along with the soya, sherry and water and bring to a boil. Then let it simmer for about an hour while in the mean time you cut the vegetables. |
| | 18 | |
| | 19 | Add the vegetables after an hour simmering and let it simmer again for another half hour. |
| | 20 | |
| | 21 | Remove the anis and the ginger before serving |
