Adrian shows us how to use a not so common cut of meat.
Place the pork in a bowl. Add the marinade ingredients & knead them into the meat. Marinate overnight.
Heat the oil & sugar in a heavy based saucepan. When the sugar has caramelized, add the meat with a pinch of salt. Cook gently for 5 minutes until the pork is browned then transfer to a plate and set aside.
Add a little more oil to the pan and then add the garlic, onions and carrots. Then add the bay leaf, cinnamon stick, star anise, cloves, cardamom, peppercorns, nutmeg, ginger, thyme, chilli and the white part of the spring onions.
Return the meat to the pan and pour in enough stock or water to cover meat.
Add the molasses and season to taste with salt & pepper.
Reduce heat and simmer for 45, add the potatoes, stir well and simmer for a further 30 minutes or until the potatoes are cooked.
Stir through parsley and green part of spring onion.
Serve with fresh crusty bread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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