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.