Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, chinese boiled pork with star anise & fennel. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Boiled peanuts are one of the world's great snacks. In this recipe, a combination of soy sauce, sugar, and warm spices flavor the peanuts as they simmer. Add soy sauce, sugar, salt, cinnamon, star anise, cloves, and dried chili.

Chinese Boiled Pork with Star Anise & Fennel is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Chinese Boiled Pork with Star Anise & Fennel is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chinese boiled pork with star anise & fennel using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chinese Boiled Pork with Star Anise & Fennel:

1. Take 220 grams Thinly sliced and chopped pork offcuts
2. Make ready 50 grams Cellophane noodles (dried)
3. Get 2 Dried Shiitake mushrooms (soak in water to reconstitute)
4. Get 5 cm Green onion or scallion
5. Prepare 1 clove Garlic
6. Prepare 1 piece Ginger
7. Make ready 1 Star anise (optional)
8. Get 1 pinch Fennel seed
9. Get 400 ml Water
10. Get 2 tsp Chicken soup stock granules
11. Get 2 tbsp Oyster sauce
12. Prepare 1 Salt

This beloved Chinese braised pork gets its reddish color from two soy sauces combined with a pinch of sugar. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Heat the oil in a seasoned wok over high heat. Add the ginger, onion, star anise, and cinnamon and.

Steps to make Chinese Boiled Pork with Star Anise & Fennel:

1. Chop the green onion and the reconstituted shiitake mushrooms into rough pieces. Slice the garlic. Julienne the ginger. Cut the pork slices into uniform pieces.
2. Put some sesame oil in a frying pan and sauté the onion, garlic, and ginger over medium heat until fragrant.
3. Add the pork slices and fry until lightly browned.
4. Add the star anise and fennel.
5. Add the water and the shiitake mushrooms. Bring to a boil and remove any scum that forms. If you kept the water that the mushrooms soaked in, add that too (adjust the water to taste).
6. Cut the cellophane noodles into short strands with scissors and add to the pan.
7. Add the chicken soup stock and the oyster sauce. Let it simmer for 10 minutes over low heat. Season with salt and it's done.

Add the glaze mixture in the pan. Brush the pork with olive oil and sprinkle salt over it. Pork belly makes a big appearance in Asian cuisine and I personally love the combination of flavors and aromatics they use. Most belly you'll find will be skinless and it's possible to caramelize the very top layer of the fat and turn it crispy. The star anise and Asian flavors in this recipe make it a real winner.

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