Soy-braised pork with cranberries

Step by Step

Step 1

Heat the oil in a large casserole dish over a high heat. Add the pork and cook, turning every few minutes, until browned all over (5-7 minutes). Add the star anise, then the garlic and ginger. Cook for 1-2 minutes then pour in 500ml water and add the peppercorns, soy sauces, rice vinegar and maple syrup. Bring to the boil, add the cranberries, then reduce the heat to low. Simmer for 1 hour-1 hour 30 minutes, stirring occasionally, until the pork is tender and cooked through, no pink meat remains, and the braising liquid is syrupy and has reduced by ¾.

Step 2

Meanwhile, heat the steamed buns according to pack instructions. Transfer the pork to a platter. If there is still a lot of braising liquid, increase the temperature to medium for 10-15 minutes to reduce it, then spoon over the pork. Serve with the steamed buns, cucumber, salad onions and some coriander leaves.

Ingredient

Ginger

15 grams 0.03 lbs
Garlic

4 clove/s 4 clove/s
Soy sauce

4 tbsp 2 fl. ozs
Dark soy sauce

2 tbsp 1 fl. ozs
Maple syrup

3 tbsp 1.5 fl. ozs
Star anise

2 2
Essential salad onions

4 4
Rice vinegar

2 tbsp 1 fl. ozs
Rapeseed oil

2 tbsp 1 fl. ozs
Peppercorns

1 tbsp 0.5 fl. ozs
Pork belly

700 grams 1.54 lbs
Cranberries

1 pack 1 pack
Ridge cucumber

1 1
Japan menyū steamed buns

168 grams 0.37 lbs
Coriander

25 grams 0.06 lbs

Soy-braised pork with cranberries

Summary

Step by Step

Step 1

Step 2

Ingredient

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