Sweet Soy Pork W Star Anise Korean Style Recipes

Steps:

• Directions:.
• In a large pot over high heat, place the pork chunks with a few bay leaves. Let boil for about 10 minutes and drain under running cold water.
• With a skewer, poke the chunks of meat to tenderize the inside of the meat before marinating.
• Combine the pork with the l liter of Pepsi in a large bowl. Cover and let marinate for at least an hour (the longer the better).
• Rinse the pork and place in a large pot. Add the water with sauce ingredients and lemongrass. Cook on medium heat for about 20~25 minutes while occasionally coating the meat with sauce.
• Add in potatoes, mushrooms, and carrots, cooking for another 15 minutes on low heat. Discard lemongrass stalks.
• Near the end when most of the broth should have thickened or evaporated, add some sesame oil.
• Serve on a platter as main course. If you have extra sauce leftover (that hasn't evaporated) I recommend mixing and eating with rice.
• Garnish with pine nuts or green onion.

Steps:

• In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
• Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.
• Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.
• Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.

Steps:

• Cut the pork into 3/4-1 in (2-3cm) chunks.
• Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
• Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.