Braised pork with cranberry and five-spice

Cooking Meat Braised pork with cranberry and five-spice

Eliminate stress from weeknight dinners with this easy low-fat braised pork.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Cut pork into 3cm cubes. Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook the pork, in two batches, for 5 to 6 minutes or until well browned. Transfer to bowl. Drain any oil from the dish.
  2. Return pork to dish. Add sauces, shao hsing, orange rind, orange juice, stock, spice, garlic and ginger. Cover. Bake, stirring occasionally, for 1 hour 30 minutes to 2 hours or until pork is very tender.
  3. Place bok choy on top of pork in dish. Cover. Bake for a further 5 minutes or until bok choy has wilted. Serve pork and bok choy with a little sauce and rice noodles.

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800g boned pork shoulder, trimmed
1 tbsp vegetable oil
3/4 cup whole berry cranberry sauce
1/4 cup soy sauce
1/4 cup shao hsing
2 tsp finely grated orange rind
1/3 cup orange juice
1 cup Massel chicken style liquid stock
2 tsp Chinese five-spice powder
2 garlic cloves, thinly sliced
3cm piece fresh ginger, peeled, thinly sliced
2 bunches baby bok choy, trimmed, roughly chopped
Cooked rice stick noodles, to serve

Adv

Autors
Preparation time
15
Cooking time
1:50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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