There’s no trick to this amazingly succulent and flavoursome sticky sweet pork recipe – all you need is patience as you leave it to gently simmer on low heat for an hour. Give it a little more time, and you’ll even get a beautiful, thick ‘syrup’ that’ll go perfectly with some rice and greens.
- 500 g pork rashers, cut into 3 cm pieces
- 1 cup water, plus extra cold water
- ¼ cup honey
- 2 tbsps soy sauce
- 2 tbsps plum sauce
- 2 tbsps hoisin sauce
- 2 tbsps peanut oil
- 2 clove garlic, crushed
- 2 tsps grated ginger
- ½ long red chilli, finely chopped
- 2 whole star anise
- Steamed rice, sliced green onions, to serve
Place pork in a large saucepan. Cover with cold water. Bring to the boil. Reduce heat and simmer for 1 min. Drain pork well.
Combine all remaining ingredients in a medium wok or saucepan. Bring to the boil on high, stirring. Reduce heat to low.
Add pork and simmer very gently for about 1 hr, until very tender.
Increase heat to medium. Simmer 10-15 mins, stirring, until sauce reduces to a thick syrup. Serve pork with steamed rice and sliced green onions.
TIP You can also make this dish using pork belly. A side dish of steamed crunchy Asian greens will complement the sweet stickiness of this pork.