fresh red bird's eye chili, finely sliced, to serve
Serving Size: 1 (236) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 61 g32 %
Total Fat 6.9 g10 %
Saturated Fat 1.9 g9 %
Cholesterol 68.2 mg
Sodium 586.5 mg
Dietary Fiber 0.4 g1 %
Sugars 6.3 g25 %
Protein 23.8 g
Place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. Add the pork and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
Heat the oil in a Chinese clay pot or heavy-based medium saucepan over high heat until hot. Add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. Add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
Add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. Bring the sauce to the boil. Add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce). Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the pork is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water).
Serve immediately with the steamed rice and top with the chilli.