Pork Shank With Star Anise Recipes

PORK SHANK WITH STAR ANISE

Steps:

• Put the pork into a mixing bowl, and pour the soy sauce over it. Turn the meat in the soy sauce and let it stand at least one hour.
• Heat the 3 cups of oil in a wok or skillet over high heat and add the meat. Set the soy sauce aside. Cook the meat, turning in the oil and spooning the oil over, about 3 or 4 minutes until nicely browned.
• Transfer the meat to a heat-proof casserole, preferably one made of clay or earthenware. Pour over it the reserved soy sauce, and add the sugar, wine, star anise and 6 cups of the water. Cover tightly and bring to a boil. Cook over moderately high heat about 1 1/2 hours. Turn the pork often as it cooks. Lift the lid of the pot and partly cover.
• Continue cooking about 30 minutes, and add about 4 more cups of water. Partly cover and continue cooking about 1 1/2 hours. To test for doneness, insert a chopstick inside the meaty part of the shank. If it pierces evenly, the meat is done. Otherwise, continue cooking up to 30 minutes longer or until done.
• If the spinach is sandy, rinse well and drain.
• Heat remaining two tablespoons of oil in a wok or skillet and add the spinach. Cook, stirring, about 90 seconds, turning the spinach over and over until totally wilted.
• Arrange the spinach on a serving dish. Arrange the pork shank on top in the center. Spoon the sauce over. Cut the meat into individual portions and serve

BRAISED PORK SHANK IN COCONUT JUICE

Steps:

• Gently place the eggs in a pot and just cover with water. Bring to a gentle simmer over medium-low heat and cook until soft-boiled, about 5 minutes (about 2 minutes for quail eggs.) Rinse under cold water and allow to cool completely. Carefully shell the eggs intact. Make a caramel by combining the sugar and 1/4 cup water in a heavy-bottomed pot over medium heat. When the sugar is melted and turns a rich gold, about 8 minutes, remove the pot from the heat and stir in the coconut juice and fish sauce (or 3 cups water and the soy sauce.) Reduce the heat to low and stir until the sauce is completely smooth. Add the pork shanks, turning them to coat evenly on all sides. Add the scallions, ginger, garlic, chilies, star anise, and five-spice powder, and simmer, covered, turning shanks occasionally, until the meat is fork tender, about 4 hours. With a ladle, skim off the fat and add the eggs. Continue simmering, ladling sauce over the eggs occasionally, until the eggs turn golden and cooked through, about 5 minutes.

SWEET SOY PORK W STAR ANISE KOREAN-STYLE

Steps:

• Directions:.
• In a large pot over high heat, place the pork chunks with a few bay leaves. Let boil for about 10 minutes and drain under running cold water.
• With a skewer, poke the chunks of meat to tenderize the inside of the meat before marinating.
• Combine the pork with the l liter of Pepsi in a large bowl. Cover and let marinate for at least an hour (the longer the better).
• Rinse the pork and place in a large pot. Add the water with sauce ingredients and lemongrass. Cook on medium heat for about 20~25 minutes while occasionally coating the meat with sauce.
• Add in potatoes, mushrooms, and carrots, cooking for another 15 minutes on low heat. Discard lemongrass stalks.
• Near the end when most of the broth should have thickened or evaporated, add some sesame oil.
• Serve on a platter as main course. If you have extra sauce leftover (that hasn't evaporated) I recommend mixing and eating with rice.
• Garnish with pine nuts or green onion.

ROAST PORK SHOULDER WITH STAR ANISE AND SOY SAUCE

Steps:

• Grind star anise and coriander seeds in spice mill or with mortar and pestle. Slice chile and garlic, then mash to a paste using the side of a chef's knife. Transfer to a small bowl and stir in ground spices, soy sauce, fish sauce, and paprika.
• Lightly score pork skin crosswise in a tight pattern with a very sharp knife, cutting through the skin and some fat, but taking care not to slash the meat itself. Transfer pork to a large Dutch oven with a tight-fitting lid or a roasting pan. Season liberally with salt and pepper and rub with marinade. Cover (use foil with roasting pan) and chill overnight.
• Preheat oven to 425°F. Place pork, covered, in oven; reduce oven temp to 300°F. Roast pork, basting with juices every hour, until meat is fork-tender and bones are very loose, 5-5 1/2 hours.
• Uncover pork and increase temperature to 450°F. Roast, basting every 5 minutes and adding water by 1/4-cupfuls if juices become syrupy, until pork is dark brown and skin is crisp, 15-20 minutes.
• Carefully transfer pork to a platter. Skim fat from pan juices and pour remaining juices over.
• Do Ahead
• Pork can be marinated 2 days ahead. Keep chilled.

DONNA'S CHINESE SIMMERED STAR ANISE PORK

Steps:

• Heat oil in a medium skillet over low heat. Add ginger, and cook for 1 minute. Add wine, soy sauce, hoisin sauce, sugar, and star anise; bring to a simmer. Add pork, and cover. Cook until tender, 5 to 7 minutes per side.
• Remove pork, and keep warm. Allow sauce to simmer until reduced and thickened. Cut pork into 1-inch slices. Spoon sauce over pork, and serve with steamed rice and bok choy.

PORK CHOPS WITH STAR ANISE, SLOW COOKED

Steps:

• Heat oil in a Dutch oven or heavy bottomed pot and brown chops.
• At the same time combine, stock, wine, soy, sugar, star anise, 5-spice, sambel, honey and garlic.
• Pour over the chops and bring to the boil.
• Then cover and cook very very slow for 1-1/4 hours until very tender, turning once or twice.
• Serve over boiled rice garnished with the coriander or green chopped onions.
• Steamed Asian greens on the side is nice.