Pork Chops With Star Anise, Slow Cooked

"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"
 
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Ready In:
1hr 40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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 !
     
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Tweaks

  1. 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.
     
  2. 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 !
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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