Source: Chelsea Winters Eat

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Name: Fragrant Ginger Beer Pork
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 kg pork shoulder; 1 tbsp cooking oil; 2 onions; 500 g mushrooms; 2 tbsp finely chopped fresh ginger; 7 cloves garlic; 2 tsp Chinese five-spice; 1 tsp ground coriander; 2 whole star anise; 1 cinnamon stick; 1/2 spfinely ground black pepper; 1/4 spfinely ground white pepper; pinch chilli flakes; 500 ml ginger beer; 2 tbsp soy sauce; 1 tbsp apple cider vinegar or rice wine vinegar; 1 tbsp brown sugar; 2 tsp cornflour mixed with; 2 tbsp water

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INGREDIENTS

1 kg pork shoulder
1 tbsp cooking oil
2 onions
500 g mushrooms
2 tbsp finely chopped fresh ginger
7 cloves garlic
2 tsp Chinese five-spice
1 tsp ground coriander
2 whole star anise
1 cinnamon stick
1/2 spfinely ground black pepper
1/4 spfinely ground white pepper
pinch chilli flakes
500 ml ginger beer
2 tbsp soy sauce
1 tbsp apple cider vinegar or rice wine vinegar
1 tbsp brown sugar
2 tsp cornflour mixed with
2 tbsp water

Servings

INSTRUCTIONS

Step 1

Preheat the oven to 160°C regular bake.

Step 2

Slice the pork into 5-6cm chunks and season all over with salt and pepper. You can leave a little fat on for flavour.

Step 3

Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat (or use a stovetop-safe casserole dish for this whole process if you have one). When very hot, add the pork in batches, leaving to sizzle until golden brown on one side before turning over to brown the other side. Set aside in a casserole dish while you fry the remaining pork.

Step 4

Reduce the heat medium, add another tablespoon of oil to the same pan and add the onion. Cook, stirring occasionally, for 5 minutes until golden. Add the mushrooms, ginger and garlic, and cook for another few minutes. Stir in the five-spice, coriander, star anise and cinnamon stick (if using), black and white peppers and chilli. Pour in the ginger beer (or cider or stock), soy sauce, vinegar and brown sugar, and turn the heat to high. Bring to the boil, then turn off the heat.

Step 5

Pour the mixture over top of the pork in the casserole dish. Add the cornflour mixture and muddle everything in. Cover with a lid and bake in the preheated oven for 17 hours. Remove the lid, give everything a good stir, and bake uncovered for another 30 minutes.

Step 6

Remove the meat from the sauce with tongs and set aside. If you need to, you can simmer the sauce on the stovetop in a saucepan until it has reduced enough for your liking.

Step 7

Serve the pork on rice with a spoonful of sauce, and accompany with steamed green veges.

NOTES

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Fragrant Ginger Beer Pork

1 kg pork shoulder
1 tbsp cooking oil
2 onions
500 g mushrooms
2 tbsp finely chopped fresh ginger
7 cloves garlic
2 tsp Chinese five-spice
1 tsp ground coriander
2 whole star anise
1 cinnamon stick
1/2 spfinely ground black pepper
1/4 spfinely ground white pepper
 pinch chilli flakes
500 ml ginger beer
2 tbsp soy sauce
1 tbsp apple cider vinegar or rice wine vinegar
1 tbsp brown sugar
2 tsp cornflour mixed with
2 tbsp water

Step 1
Preheat the oven to 160°C regular bake.
Step 2
Slice the pork into 5-6cm chunks and season all over with salt and pepper. You can leave a little fat on for flavour.
Step 3
Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat (or use a stovetop-safe casserole dish for this whole process if you have one). When very hot, add the pork in batches, leaving to sizzle until golden brown on one side before turning over to brown the other side. Set aside in a casserole dish while you fry the remaining pork.
Step 4
Reduce the heat medium, add another tablespoon of oil to the same pan and add the onion. Cook, stirring occasionally, for 5 minutes until golden. Add the mushrooms, ginger and garlic, and cook for another few minutes. Stir in the five-spice, coriander, star anise and cinnamon stick (if using), black and white peppers and chilli. Pour in the ginger beer (or cider or stock), soy sauce, vinegar and brown sugar, and turn the heat to high. Bring to the boil, then turn off the heat.
Step 5
Pour the mixture over top of the pork in the casserole dish. Add the cornflour mixture and muddle everything in. Cover with a lid and bake in the preheated oven for 17 hours. Remove the lid, give everything a good stir, and bake uncovered for another 30 minutes.
Step 6
Remove the meat from the sauce with tongs and set aside. If you need to, you can simmer the sauce on the stovetop in a saucepan until it has reduced enough for your liking.
Step 7
Serve the pork on rice with a spoonful of sauce, and accompany with steamed green veges.

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Nutrition

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Serving Size: 1 Serving (583g)
Recipe Makes: 4 Servings

Calories: 742
Calories from Fat: 443 (60%)

Amt Per Serving		% DV

	Total Fat 49.2g	66 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 21g
	Polyunsanturated Fat 7g
Cholesterol 177.5mg		55 %
Sodium 182.4mg		6 %
Potassium 1898.2mg		50 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 20.7g
Protein 51.1g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 742

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