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.

Main courses
Spiced soy and star anise prk stew
  • Preparation time 20 minutes (prep. time)
  • Cooking time 1 hour 40 minutes (cooking time)
  • Serves 4

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Stir in the honey, treacle and soy sauce and mix well. Pour in the wine and stock and bring to the boil, stirring.
  4. Transfer to a casserole dish, cover and cook in the oven for 1 ½ hours or until the pork is tender.
  5. 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.