Asian Pork Shoulder Stew with Anise

Pairs Well With

Serves 4-6


1 tablespoon (15ml) vegetable oil

2 pounds (900g) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5cm) cubes

1 medium yellow onion, peeled and cut into 4 wedges

4 garlic cloves, peeled and crushed

2 tablespoons (20g) minced fresh ginger

3½ cups (830ml) chicken stock

1 whole star anise pod

1 large sweet potato (about 1½ pounds), peeled, cut into 1-inch-thick rounds, each cut into 4 wedges

2 large carrots, peeled and cut into ¼-inch-thick rounds

3 tablespoons (45ml) flour, mixed with 3 tablespoons cold water

soy sauce for the table


Heat the vegetable oil in a wide 5- to 6-quart (5 to 6L) pot over medium heat until hot but not smoking. Add the pork and brown for 3 minutes on each side. Add the onion, garlic, and ginger; cook and stir for 3 minutes. Add the chicken stock and anise. Turn the heat to low, cover, and simmer for 2 hours.

Add the potatoes and carrots. Uncover and simmer for 10 minutes. Stir in the flour-and-water mixture and simmer for 10 minutes.

To serve, divide the stew among 4 to 6 bowls. Pass soy sauce at the table.