About this recipe:Star anise, soy and ginger add wonderful flavours to this deliciously tender pork joint casserole, simmered with shallots, carrots and mushrooms. Vegetables and rice noodles cooked in exotic, rich juices make this into a complete meal.
500g lean, boneless loin of pork with skin, tied firmly
400ml chicken stock, hot
2 tbsp dark soy sauce
2 tbsp Chinese rice wine or dry sherry
2 tbsp runny honey
2 garlic cloves, crushed
15g fresh root ginger, peeled and finely chopped
3 star anise
4 shallots, halved
2 large carrots, peeled and diagonally sliced
6 spring onions
25g dried Chinese (shiitake) mushrooms, soaked to rehydrate
125g oyster mushrooms, sliced or halved
225g dried flat rice noodles
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Place the pork in a large flameproof casserole and pour over boiling water to cover. Bring back to the boil on the hob, then pour off the water. Add the stock, soy sauce, rice wine or sherry, honey, garlic, ginger, star anise, shallots and carrots to the casserole and bring to the boil. Thickly slice 4 of the spring onions, roughly chop the drained shiitake mushrooms and add both to the casserole. Reserve the strained mushroom soaking liquid.
Cover and simmer gently on a very low heat for 1–1¼ hours, stirring the vegetables and basting the meat occasionally until everything is tender. Add the oyster mushrooms for the last 20 minutes of the . If necessary, top up using the reserved mushroom soaking liquid or more stock or water.
Meanwhile, cut the remaining spring onions into 6cm lengths, then cut lengthways into fine shreds. Place in a bowl of iced water and leave to curl. Soak the rice noodles in a bowl of boiling water for 4 minutes or until softened, then drain.
Carefully lift the meat out of the casserole with a draining spoon and keep hot. Bring the juices to the boil on the hob, then add the rice noodles and remove from the heat. Turn and stir the noodles to coat with the juices. Slice the pork thinly.
Spread the noodles on a large shallow serving platter, using a draining spoon to lift them from the casserole. Arrange the sliced meat and vegetables on top, then spoon over the casserole juices. Scatter over the spring onion curls to garnish.
Omit the spring onions and instead stir 75g bean sprouts into the hot juices just before adding the rice noodles. Garnish with chopped coriander instead of spring onion curls.
Soak dried mushrooms in boiling water for 20 minutes to rehydrate, then drain. The soaking liquid makes a tasty stock but needs to be strained through a fine sieve to remove any gritty bits.