Asian-Style Braised Pork With Gai Lan - cooking recipe

Ingredients

1 tbsp peanut oil
2 1/4 lbs boneless pork shoulder
2 None cinnamon sticks
2 None star anise
1/2 cup Japanese soy sauce
1/2 cup Chinese rice wine
1/4 cup firmly packed light brown sugar
1 piece (2 inches) ginger, peeled and sliced thinly
4 cloves garlic, quartered
1 medium onion, coarsely chopped
None None FOR THE GAI LAN IN OYSTER SAUCE
2 1/4 lbs gai lan (Chinese broccoli)
1 tbsp peanut oil
2 tbsp oyster sauce
1 tbsp Japanese soy sauce

Preparation

Preheat the oven to 325\u00b0F.
Heat the oil in a Dutch oven on high heat. Cook the pork until browned all over. Remove from the heat.
Add the spices, soy sauce, rice wine, sugar, ginger, garlic, onion and 1 cup water to the pork; turn the pork to coat in the mixture. Transfer to the oven. Cook, uncovered, for about 2 hours or until the pork is tender, turning every 20 mins.
Remove the pork and cover to keep warm. Strain the braising liquid over a medium saucepan; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the sauce thickens slightly.
For the gai lan in oyster sauce, boil, steam or microwave the gai lan until tender; drain. Heat the oil in a wok on high heat. Stir-fry the gai lan and sauces for about 2 mins or until heated through.
Serve the pork drizzled with sauce, accompanied with gai lan.