Pork Stew With Star Anise Recipes

PORK STEW WITH STAR ANISE

Steps:

• Brown the pork in a fireproof casserole dish or large saucepan. Its best to do this in two batches so it browns rather than braises.
• Add the onion to all the pork and fry it all until the onions are translucent.
• Add the rest of the ingredients, cover with water and bring to the boil. Once boiling reduce heat to a minimum, cover and simmer for 2 hours, stirring occasionally.
• When theres half an hour to go give it a taste and season if needed. If the stew looks too watery at this point, leave the lid off so that it can reduce to your desired consistency. Be careful not to let it dry out when doing this.
• Serve with your prefered carb. I like to have it with some buttery mash!

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

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

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.

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.

BEEF STEW WITH STAR ANISE

Steps:

• Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
• Skim off any form that rises to the surface of the liquid with a slotted spoon.
• Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
• Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.