Spicy, Sticky Asian Pork
The undoubted star of the show is the Star Anise which brings all the other flavours together the tart orange juice, the salty soy sauce, the pungent garlic, the warm ginger and the spicy chillies.
Good for all the stormy days and nights we're having in Scotland these days; no wonder we Scots love spicy, interesting food - it takes our minds off the weather.
Spicy, Sticky Asian Pork
Ingredients
2 good sized pork fillets - trimmed of any fat
1 desert spoon of sugar - palm sugar preferably
2 thumb sized pieces of fresh ginger
6-8 cloves of fresh garlic
3-4 'stars' of star anise
2-3 sticks of cinnamon or pieces of cinnamon bark
1 cup of good quality orange juice
1 cup of good quality soy sauce
1 onion
2-3 tablespoons of groundnut or similar oil
Some fresh chillies
Some fresh spring onions
Handful of fresh coriander
Salt and pepper to taste
Method
Stab the pork all over with a sharp knife - to help the marinade do its magic
Mince or finely chop the fresh ginger and garlic
Mix the pork, ginger and garlic with a few spoonfuls of the orange juice and soy sauce
Leave the pork in the marinade for a good couple of hours
Drain the pork - sear and brown the pieces in hot oil for a few minutes
Add the chopped onion - stir fry for a few minutes
Add the star anise and cinnamon - stir fry
Add the sugar
Add the marinade - along with what's left of the orange juice and soy sauce - add more of each if necessary as it should be quite 'thin' at this stage
Cook gently for about 10 or 15 minutes - don't overcook the meat or it will be tough
Take the pork out - continue reducing the sauce until it becomes jammy and slightly sticky
Cut the cooked pork into thick slices and return to the sauce - this will ensure the meat is properly cooked
Add the chopped coriander
Adjust the seasoning - but go easy with salt because the soy sauce may already be enough
Serve with rice and a nice green salad
Before taking to the table - sprinkle the pork with green onions and a few chopped red chillies - for some colour and extra zing
