Star Anise Pork

Serves 6

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.

Marinade

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

Mix the ingredients for the marinade in a small bowl.
Put the chops in a sealable plastic bag and pour in the marinade. Seal and marinate in the refrigerator for 2 to 4 hours.
When ready to cook, heat olive oil in a large skillet. Dry the chops and add to the hot oil.
Cook, over moderately high heat for about six minutes. Turning once. Test for doneness. (See Note above.)
Remove the meat to a platter and keep warm.
Add the marinade to the pan and reduce until thickened. Add to meat as sauce before serving.
Garnish the platter with cilantro and serve.

Serve with: Pasta or Basmati rice, vegetable of choice.

Source: Adapted from "Food and Wine", October 2001

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