Braised mui tau with soy and star anise

Ingredients

• 800 g pork collar (mui tau)
• 1 tbsp refined sunflower oil
• 35 g rock sugar crystals
• 30 g fresh ginger
• 4 cloves garlic clove
• 3 pieces scallions
• 3 pieces whole star anise
• 1 piece Chinese cinnamon stick (cassia bark)
• 3 tbsp Shaoxing wine
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 500 ml filtered water

Method

1. Cut the pork collar (mui tau) into even 1.5-inch (3 to 4 cm) cubes. Lightly crush the garlic cloves with the flat of your knife blade, cut the fresh ginger into 1/8-inch (3 mm) thick slices, then cut the white parts of the scallions into 1.5-inch (4 cm) pieces and thinly slice the green tops, reserving them for garnish.
2. Heat the refined sunflower oil in a heavy-bottomed Dutch oven or braiser over low heat (about 265 °F / 130 °C). Add the rock sugar crystals and let melt for 4 to 5 minutes without stirring, then stir gently for 2 minutes until you have a smooth, amber-colored liquid caramel dotted with fine bubbles.
3. Carefully add the pork collar pieces to the caramel over medium heat (about 320 °F / 160 °C). Stir briskly for 4 to 5 minutes to coat the meat evenly and sear until it turns a deep golden brown and sizzles vigorously.
4. Stir in the ginger slices, garlic cloves, scallion whites, star anise, and cinnamon stick. Saute over medium heat for 2 minutes until the aromatics are fragrant without letting them burn.
5. Pour the Shaoxing wine around the hot sides of the pot to deglaze, letting it boil vigorously for 1 minute to cook off the alcohol. Stir in the light soy sauce and dark soy sauce, mixing thoroughly for 1 minute over medium heat.
6. Pour in the room-temperature filtered water to submerge the meat three-quarters of the way. Bring to a full rolling boil (212 °F / 100 °C) for 2 minutes, then cover tightly, reduce the heat to very low (a gentle simmer around 185 to 195 °F / 85 to 90 °C), and braise for 45 minutes, until the meat is fork-tender and reaches at least 185 °F (85 °C) at the center.
7. Remove the lid and increase the heat to medium-high (around 220 °F / 105 °C). Reduce the sauce for 8 to 10 minutes, basting the pork continuously with a spoon, until the liquid turns syrupy, glossy, and coats the back of a spoon.
8. Turn off the heat and let the meat rest in the warm sauce for 5 minutes so the fibers relax. Transfer the glazed pork pieces to a warm shallow serving dish, spoon the remaining reduced sauce over the top, and finish with the sliced scallion greens.

Nutrition

Per serving

Energy

581.2 kcal

Protein

42.6 g

Carbohydrate

24.4 g

Fat

35.97 g

Fibre

4.33 g

Calcium

17.12 mg

Iron

0.58 mg

Magnesium

23.5 mg