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.



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