Asian Pork Shoulder Stew with Anise
Pairs Well With
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.