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Step 1
Place the pork in a large heavy-based saucepan. Add the soy sauce, sherry, honey, star anise, ginger and cinnamon.
Step 2
Add enough stock to the pan to reach three-quarters of the way up the side of the pork, adding extra stock or water if necessary. Place over medium heat. Bring to a simmer. Reduce heat to very low. Simmer gently, covered, skimming the surface occasionally and turning the pork every 30 minutes, for 3 hours or until the pork is tender.
Step 3
Transfer the pork to a large bowl and cover with foil to keep warm. Line a large sieve with paper towel. Strain the cooking liquid through the lined sieve into a large bowl. Return the liquid to the saucepan over medium heat and bring to a simmer.
Step 4
Combine the water and cornflour in a small bowl until a smooth paste forms. Add the cornflour mixture to the pan. Cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
Step 5
Thickly slice the pork across the grain. Divide the rice and greens among serving dishes. Top with pork and sauce to serve.