Pork with sticky asian glaze

  • 30 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
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Pork with sticky asian glaze
  • 1 tablespoon vegetable oil
  • 1.5 kilogram piece pork neck
  • 5 red shallots, sliced finely
  • 2 piece (10g) fresh ginger, sliced finely
  • 5 clove garlic, sliced finely
  • 1/2 cup (125ml) dark soy sauce
  • 1/2 cup (100g) crushed yellow rock sugar
  • 2 whole star anise
  • 2 cup (500ml) salt-reduced chicken stock
  • 2 cup (500ml) water
  • 8 dried whole shiitake mushrooms
  • 1/2 cup canned bamboo shoots, rinsed, drained
  • 1 kilogram fresh thick rice noodles
  • 1 bunch chinese broccoli, chopped coarsely
  • 3 green onions, sliced thinly


Pork with sticky asian glaze
  • 1
    Heat the oil in a large saucepan over a medium heat; cook the pork until browned all over. Add the shallots, ginger and garlic to pan; cook for 1 minute. Add the dark soy sauce, sugar, star anise, stock and water to the saucepan; bring to the boil. Reduce the heat; simmer gently, covered over low heat for 1 1/2 hours, turning the pork occasionally during cooking.
  • 2
    Meanwhile, soak the mushrooms in warm water for 20 minutes. Remove the stems, cut in half. Add mushrooms and bamboo shoots to the saucepan; simmer gently, uncovered, for a further 30 minutes, turning the pork occasionally.
  • 3
    Remove the pork from the saucepan, cover to keep warm. Strain the cooking liquid into a large jug, reserve mushroom mixture.
  • 4
    Place the reserved 2 1/2 cups (625ml) of cooking liquid into a medium saucepan; bring to the boil. Boil uncovered, for about 10 minutes or until reduced to 3/4 cup (180ml).
  • 5
    Meanwhile, place the rice noodles in a heatproof bowl; cover with boiling water. Stand until tender, drain well. Steam broccoli until just tender. Slice the pork thickly.
  • 6
    Place noodles on serving plates, top with the broccoli, sliced pork and the mushroom mixture. Drizzle with the reduced cooking liquid, top with green onions.