Prep 10 mins
Cook 1 hr 30 mins
This is a simple recipe but has a lovely flavour and can be altered by putting in chopped chillies to make it hot, or perhaps some ginger. Good served with some boiled rive and steamed Asian greens
- olive oil flavored cooking spray
- 4 thick midloin pork chops, well trimmed
- 118.29 ml chicken stock
- 118.29 ml Chinese wine
- 59.14 ml soy sauce
- 14.79 ml palm sugar or 14.79 ml brown sugar
- 6 star anise
- 1.23 ml five-spice powder
- 4.92-9.85 ml sambal oelek
- 14.79 ml honey
- 2 garlic cloves, crushed
- coriander (to garnish) or green onion (to garnish)
- salt and pepper, taste
- Heat oil in a Dutch oven or heavy bottomed pot and brown chops.
- At the same time combine, stock, wine, soy, sugar, star anise, 5-spice, sambel, honey and garlic.
- Pour over the chops and bring to the boil.
- Then cover and cook very very slow for 1-1/4 hours until very tender, turning once or twice.
- Serve over boiled rice garnished with the coriander or green chopped onions.
- Steamed Asian greens on the side is nice.
This is SO good. I did use a neutral flavored vegetable oil instead of going for olive oil flavor. I also didn't have sambal oelek, but put in a whole dried chili instead. I may go for two next time. I was afraid the full amounts of palm sugar and honey would be too sweet, but after tasting, decided that this is just right. Thank you very much for sharing this delicious recipe with us.
These pork chops turned out tender and flavorful. I browned the chops in olive oil, then placed them in the crockpot with all the other ingredients. I omitted the sambal oelek because I couldn't find it in any of the grocery stores near my house. I also used only 3 star anise, and I still felt the anise flavor was a little too strong. I served this with steamed white rice and it made a very nice meal. Thanks Latchy!
Perfect !!! I have tasted many Chinese restaurant copycat recipes for braised beef, but this one has the perfect mix of Chinese wine and anise. I wouldnt change a thing even the coriander (cilantro). When using beef chunks instead of pork chops, boil the beef beforehand till tender, using any beef broth recipe and use the broth for this recipe. That will end up with exactly the same flavor as Chinese restaurants´ tender braised beef chunks that just fall apart when picked by a fork. Thank you so much for sharing this wonderful recipe !