Spiced soy and star anise pork
This dish from the National Trust's Cookbook uses Killerton Estate’s award-winning honey, Warren Farm’s Pure Herefordshire Cold Pressed Rapeseed oil and Standleys Barn Butchery rare breed pork.
- 1 tbsp rapeseed oil or vegetable oil
- 250g/9oz onion, roughly chopped
- 3 garlic cloves, finely chopped
- ½ red chilli, deseeded and finely chopped
- 2 star anise
- 1 tsp ground mixed spice
- 1 tsp ground coriander
- 1 tsp ground ginger
- 700g / 1lb 9oz diced pork
- 4 tsp honey
- 1 tbsp black treacle
- 2 tbsp soy sauce
- 5 tbsp white wine
- 400ml/14 fl oz chicken stock
- Salt and freshly ground black pepper
- ½ Romaine or Cos lettuce, finely shredded
- Preheat the oven to 160 degrees C/320 degrees F / gas mark 3. Heat the oil in a large frying pan, add the onion and garlic and fry over a medium heat for 5 minutes, stirring until softened. Stir in the chilli, star anise and ground spices and cook for 1 minute to release their flavours.
- Add the pork, a few pieces at a time, until all the pieces are in the pan and fry for 5 minutes, stirring until lightly browned.
- Stir in the honey, treacle and soy sauce and mix well. Pour in the wine and stock and bring to the boil, stirring.
- Transfer to a casserole dish, cover and cook in the oven for 1 ½ hours or until the pork is tender.
- Stir the casserole, taste and adjust the seasoning with salt and pepper if needed. Add the shredded lettuce and leave to stand for a few minutes until the lettuce has just begun to wilt a little then spoon into bowls and serve with warm crusty bread.
This recipe was taken from the National Trust Cookbook. You can order a copy of the online from https://shop.nationaltrust.org.uk/national-trust-cookbook/p7570 or pick up a copy from a Trust shop next time you visit.