Braised pork with star anise and ginger

Asian spices will delight the senses in this hearty pork dinner.

• 1 tablespoon canola oil
• 750g boneless pork shoulder, cut into 4cm pieces
• 4 carrots, peeled, cut lengthways into quarters
• 2 tablespoons grated fresh ginger
• 2 garlic cloves, crushed
• 2 tablespoons plain flour
• 125ml (1/2 cup) Campbell's Real Stock Chicken
• 80ml (1/3 cup) dry sherry
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 4 star anise
• 1 bunch baby bok choy, trimmed, leaves separated, washed
• 6 green shallots, trimmed, diagonally sliced
• 1/3 cup finely chopped fresh coriander
• Salt & freshly ground black pepper
• Steamed SunRice White Long Grain Rice, to serve

Energy 1443kJ	Fat saturated 7.00g
Fat Total 20.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 10.00g	Dietary Fibre 3.00g
Protein 26.00g	Cholesterol 78.00mg
Sodium 551.49mg

All nutrition values are per serve.

1. Step 1

   Heat 2 teaspoons of the oil in a large heavy-based saucepan over high heat. Add half the pork and carrots, and cook, turning occasionally, for 3-4 minutes or until the pork is well browned. Use a slotted spoon to transfer to a plate and set aside. Repeat with the remaining oil, pork and carrots.

2. Step 2

   Reduce heat to medium and add the ginger and garlic to the pan. Cook, stirring, for 10 seconds or until aromatic. Return the pork and carrots to the pan with the flour, and cook, stirring, for 1 minute.

3. Step 3

   Add the stock, sherry, soy sauce, honey and star anise to the pan. Cook, scraping the base of the pan with a wooden spoon to dislodge any cooked-on bits, for 1 minute. Cover and bring to the boil. Reduce heat to low, cover and simmer for 40 minutes or until the pork is tender.

4. Step 4

   Stir in the bok choy and green shallots, cover and cook for 5 minutes or until the bok choy is tender. Stir in the coriander. Taste and season with salt and pepper. Serve immediately with the steamed rice.