Cinnamon braised pork  Cinnamon braised pork 12947 cinnamon braised pork

Cinnamon braised pork

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recipe characterize  Cinnamon braised pork ea0c1c240d8d826fb57333b64758d46c l


  • 2 tbsp vegetable oil

  • 3 cloves finely diced garlic

  • 3cm finely diced ginger

  • 800g diced pork chuck steak, (3-4cm dice)

  • ¼ cup Chinese language chilli bean paste (doubanjiang)

  • ¼ cup Korean bean paste (doenjang)

  • 4 cups effective rooster stock

  • 3 cinnamon quills

  • 2 famous person anise, total

  • 2 tbsp caster sugar

  • 3 tsp yellow bean sauce

  • 2 spring onions lower into rounds, white and green parts


  1. For the cinnamon pork, heat oil in a heavy-basically basically based saucepan. Add garlic and ginger, and breeze-fry over medium-high heat till fragrant, then prefer from pan. Cook dinner pork over high heat till correctly browned.

    Add the chilli and Korean bean pastes, breeze till fragrant (about 5 minutes), then add the stock and total spices.

    Lower heat, camouflage pan tightly and simmer over very low heat for approximately 1.5-2 hours till very soft. Expend away lid and cook dinner for a extra 30 minutes or till the liquid has lowered to a saucy consistency.

    Lope in sugar and yellow bean sauce. Discard total spices. Spoon into plentiful serving bowl and sprinkle with spring onion rounds. Inspire with steamed rice.

    Tip: Cook dinner up Neil Perry’s rooster larb with roasted rice and back each dishes up for the appropriate shared meal.

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