1 large leek
1 large carrot
~4 star anise
~1 teaspoon paprika
1 cinnamon stick
some dry chillies (whole, not crushed!)
dark soy sauce
rice wine
rice vinegar
chicken stock
water
1 large piece (eg a slice about 1-2inch thick) pineapple
Arrowroot or cornflour
Udon or other noodles.
Green veg (eg. Spinach or similar asian veg)
Brown the joint well in a frying pan or on a griddle.
Pour over some soy sauce halfway through the browning process.
Chop the leek and place in a chicken brick. Add roughly sliced carrot,
spices and liquids.
Place the browned joint on top. Expect the water to come maybe halfway
up the meat.
Cook in a very low oven (100-120C) for about 3-4 hours. The pork
should be well done but still very tender and moist.
Then, or on the next day, remove the meat and slice into bitesized
pieces. Also remove any hard spices. The chillies will probably have
rehydrated by this point and may be edible if you like that sort of
thing, but remove them if not serving to the cognoscenti!
Thicken the sauce with a little arrowroot or cornflour. Add the
noodles and cook until al dente. Then add the meat back to the
pan. Chop the pineapple into bitesized chunks and stir that in too.
Most of the sauce should have been absorbed by the noodles.
Serve in bowls with dark green vegetables stirfried with garlic, eat
with chopsticks.
No comments:
Post a Comment