Sticky pork rashers with steamed rice
This sticky pork rashers recipe is an irresistalbe dinner dish.
The pork is finished with a spicy sticky glaze.
There is nothing more than the combination of honey, soy, plum, ginger and star anise – the ultimate compliment to pork.
500 grams pork rashers, cut into 3cm pieces
1 cup water
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons plum sauce
2 tablespoon hoi sin sauce
2 tablespoons peanut oil
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
1/2 long chilli, finely chopped
2 star anise
baby pak choy (or baby spinach), halved
1 1/2 cup rice
Prepare all our ingredients.
Place the pork in a large saucepan. Pour over enough cold water to cover. Bring to boil on high, once boiling, reduce the heat and simmer for 1 minute. Remove the pork from the water and drain well.
In a medium wok or saucepan, bring all remaining ingredients, except pak choy, to the boil on high, stirring. Reduce heat to low and add the pork; simmer for 30 minutes or until tender.
Increase heat to medium-high and cook pork for 12-15 minutes, stirring, until sauce reduces to a thick syrup. Toss pak choy through.
Meanwhile make your rice; bring 3 cups of water to a boil; add the rice and 1 teaspoon salt and bring the water back to a boil. Cover, turn the heat to low and simmer for 15 minutes. Remove from the heat and leave covered for another 10 minutes. Fluff with a fork.
Serve pork sprinkled with green onion and accompanied with steamed rice.