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Pork braised "red"
1 serving
Cut the meat into 3cm cubes, finely chop the leeks and ginger. Heat the oil in a wok or in a stew pan. Put the sugar and fry, stirring, until brown. Fry heavily, stirring, leek with salt, cinnamon, anise, and pieces of meat, until the meat is covered with sugar. Add rice wine and soy sauce. Fill with so much water that the meat is barely covered. Bring to a boil, reduce heat and simmer for about 1 hour. Finally, thicken the sauce with starch diluted in water. Serve with rice, salad or vegetables.
Cut the meat into 3cm cubes, finely chop the leeks and ginger. Heat the oil in a wok or in a stew pan. Put the sugar and fry, stirring, until brown. Fry heavily, stirring, leek with salt, cinnamon, anise, and pieces of meat, until the meat is covered with sugar. Add rice wine and soy sauce. Fill with so much water that the meat is barely covered. Bring to a boil, reduce heat and simmer for about 1 hour. Finally, thicken the sauce with starch diluted in water. Serve with rice, salad or vegetables.
pork - 500 g, leek - 3 pcs., ginger root - 50 ml, peanut butter to taste, or corn butter to taste, sugar - 2 tbsp. spoons, salt to taste, cinnamon - 1 tsp, anise to taste, rice wine - 2 tbsp. spoons, or sherry - 2 tbsp. spoons, soy sauce - 2 tbsp. spoons, corn starch - 1 tbsp. spoon
