We like this a lot. The first time we tried it, we used a meat thermometer to test for doneness, but the meat was too thin for this to work. Be sure to test the meat by cutting into it after the recommended cooking time.
You can also use this with a 3-pound pork shoulder. Brown the shoulder in a heavy pot (about 15 minutes, medium heat) and add the marinade, bring to a boil and cover tightly. Cook on low heat for about 3 hours, turning every 30 minutes. When done, untie the shoulder and pull the meat into strips. Return the meat to the pot, reduce the sauce and serve, garnished with cilantro.
½ cup chicken or vegetable stock
¼ cup dry sherry
¼ cup soy sauce or tamari
2 tbsp light brown sugar
2 whole star anise pods, crushed
2 garlic cloves, minced
¼ tsp Chinese Five-Spice Powder
6 pork loin chops, with or without bone, cut 1¼ inches/3 cm thick
1 – 2 tbsp olive oil
2 tbsp coarsely chopped cilantro, more to taste
Serve with: Pasta or Basmati rice, vegetable of choice.
Source: Adapted from "Food and Wine", October 2001
Created with the Personal Edition of HelpNDoc: Free EPub and documentation generator