Thai Braised Pork with Anise

    3 hours 15 minutes

    This is a one-pot-meal that slow cooks a pork shoulder with star anise, cinnamon and garlic. The dish is finished off with bamboo shoots and eggs.

    2 people made this

    Serves: 4 

    • 4 star anise pods
    • 1 tablespoon cinnamon
    • 1 head garlic
    • 2 tablespoons vegetable oil
    • 100g palm sugar
    • 1kg bone-in pork shoulder, pork shank or bone-in fresh ham
    • 4 cups (1 litre) meat stock or water
    • 2 fresh bamboo shoots, shredded
    • 4 eggs
    • 1 pinch salt, to taste
    • 1 pinch roasted ground chilli, to taste
    • 10 sprigs coriander leaves

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. With a mortar and pestle grind the star anise and cinnamon. Remove the spices from the mortar and set aside. Then smash the garlic in the mortar with the pestle.
    2. In a heavy-bottomed saucepan begin frying spices in oil until fragrant. Add the garlic to the spices and fry until browned. Add the palm sugar until it is melted and bubbling.
    3. Add the pork to the saucepan and brown being careful not to burn the sugar, garlic and spice mixture.
    4. When the pork is browned add the stock and bring the saucepan to a simmer. Braise the pork until it is tender; 2- 3 hours.
    5. In a separate saucepan bring the bamboo shoots to a simmer in water then drain. Reserve the bamboo shoots.
    6. In the same saucepan cook the eggs until hard-boiled; about 15 minutes. Remove from the saucepan, cool and peel.
    7. When the pork is tender add the bamboo shoots and eggs to the saucepan. Season with salt and chilli.
    8. To serve place chunks of the pork, bamboo shoots, eggs and sauce in a big bowl. Garnish with coriander leaves and serve with jasmine rice.

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