Asian braised pork

Ingredients for 4 servings:

• 1 kg pork neck
• 2 tbsp oil, neutral
• 1 tbsp sesame oil (dark, Asian)
• 1 medium-sized onion(s), coarsely chopped
• 3 clove(s) garlic, coarsely chopped
• 3 cm ginger root, peeled and diced
• 1 stalk(s) Celery, diced
• 1 carrot(s), peeled and diced
• 2 slices of organic orange (with peel)
• 3 chili peppers, dried and pitted
• ½ stalk(s) cinnamon
• 3 cloves
• 1 tsp allspice, whole
• 1 tsp peppercorns, Szechuan
• 1 tsp coriander
• 2 pieces star anise
• ½ tsp salt
• 2 tbsp palm sugar, or brown sugar
• 200 ml broth (approx.)
• 125 ml soy sauce
• 125 ml sake (alternatively dry sherry)
• 2 spring onions, for garnishing
• 2 tsp, heaped cornstarch, to thicken the sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 30 minutes

wonderfully spicy and juicy

First, brown the meat in hot oil on all sides in a pan that fits as tightly as possible, then remove and set aside. Also, brown the onion, celery, carrot, garlic, and ginger in the frying fat. Add the orange slices and remaining spices. Return the meat to the pan, pour over the liquid, and finally add enough stock (or water) to cover two-thirds of the roast. Add sugar and slowly bring to a boil. Cover and let the meat rest in the oven at 140 degrees Celsius (top and bottom heat) for about 2 hours. Turn the meat once halfway through. Remove the roast and cut into thin slices. Strain the cooking liquid through a sieve, then remove about 100 ml of it and whisk it with the cornstarch. Bring the cooking liquid to a boil, add the mixed cornstarch, stir, and simmer for about 3 minutes. Baste the meat slices with the sauce and sprinkle with spring onion rings. Side dish: rice and vegetables (or dumplings if you don’t want it to be completely Asian).