This succulent, Asian-inspired pork recipe can be cooked for large family gatherings and it goes well with a salad, sticky rice, dumplings and a fish dish.
- 6 garlic cloves, crushed
- 1.5 kg pork loin roast, washed, patted dry
- 2 Tbsp brown sugar
- 2 Tbsp Chinese cooking wine
- ⅓ cup light soy sauce
- 2 tsp dark soy sauce
- 2 star anise
- 1 tsp Chinese five spice powder
- 6 black peppercorns
- ½ iceberg lettuce, coarsely shredded
- 425 g can quail eggs, drained, halved
- Heat 2 tablespoons peanut oil in a pressure cooker over high heat. Add the garlic and cook for 30 sec. Add the pork and quickly seal on all sides until pork is lightly browned.
Reduce heat to medium.
- Add sugar, wine, soy sauces, star anise, five-spice powder, peppercorns and ½ teaspoon salt. Increase temperature to high, add 2 cups water (to the side of pan). Bring to the boil.
- Cover cooker with lid, then lock. Bring to pressure then reduce heat to medium-low and cook for 40 min. Remove cooker from heat and allow pressure to go down. Let pork stand then slice. Serve over shredded lettuce and garnish with halved quail eggs and coriander sprigs. Spoon over the pan juices if desired.
For sesame rice: Bring 1 cup jasmine rice and 1½ cups cold water to the boil in a saucepan, stirring gently. Reduce heat to low, cover, and cook for 15 min. Remove from heat and stand, covered, for 5 min. Add 3 sliced spring/green onions, 1 tablespoon toasted sesame seeds and ½ teaspoon sesame oil, fluff with a fork to combine
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.6 g|
|Total carbohydrates||6.5 g|
|- Sugars||4.2 g|
|Dietary fibre||0.6 g|