Chinese Chilli Pork

This is a super easy, incredibly tasty, melt in your mouth, great for the budget pork dish! See you later fatty, crappy, MSG ridden and god-knows-what-else Sweet and Sour Cat and say hello to your new Sunday night take away that you don't even need to leave the house for!

Serves 4
1 tbs of peanut oil
1kg of Pork Eye Fillet (pork neck), trimmed of fat and cut into bite size chunks
3 cloves of garlic, peeled and finely sliced
3 long red chillies (seeds removed if you like it mild), chopped finely
4 slices of orange rind
2 tbs of grated ginger
1 star anise
1 cup of Shaoxing (chinese cooking wine)*
1/4 cup of soy sauce
11/4 cup of chicken stock
1 tbs of rice wine vinegar
1 tsp of sesame oil
1/4 cup of brown sugar
4 green onions, finely sliced

Steamed rice and Asian greens to serve.......

Heat a large heavy based fry pan to a high heat.  Add the pork and cook in batches for approximately 5 minutes until golden brown on all sides, remove from the pan and drain on paper towel. Drain off a little of the oil if there is too much.

In the same pan add the garlic, ginger, chilli, star anise, orange rind, wine, stock, soy and sugar.  Stir to combine and allow to come to a simmer before returning the pork to the pan.  Reduce the heat and cover with a tight fitting lid.  Simmer for approximately 50 minutes before removing the lid and simmering for a further 15 minutes, reducing the sauce until it thickens slightly.

Serve the pork topped with the spring onion on a bed of steamed rice and Asian greens.

*Shaoxing is available at most supermarkets in the Asian food section.  I use the Pandaroo brand, otherwise you will find it at all Asian grocers.