Braised Pork with Star Anise and Coriander

Let me just say now, before I forget, the pictures used here are for two portions.  This is one of those recipes that I want some leftovers for another use tomorrow.

This is my adaptation of a Gordon Ramsey recipe for Braised Pork with a Rich Glaze in his “In the Heat of the Kitchen” cookbook.  Besides reducing the ingredients for the proportionate amounts, I’ve substituted a 1 pound hunk of pork loin for his pork belly (considerably leaner) and adapted for the slow cooker.  Gordon serves his with ‘truffled pomme puree’ but I chose oven roasted brussel sprouts and kale sauted in some of the sauce from the pork.

As a little added information, it’s very important to brown your hunk of meat before putting it in the slow cooker.  Contrary to popular belief, browning does NOT seal in the juices of the meat.  If you doubt me, sear a nice hunk of steak and set it on a plate and wait for the moisture to rise to the top.  In fact, that sizzling sound you hear is juice escaping from the meat.  What browning does, however, is add color and a wonderful layer of flavor from the carmelization that results.

Braised Pork

  • 1-1.5 pounds pork loin
  • 1 small carrot
  • 1/2 onion (I used leftover red onion)
  • 1 small stalk celery
  • 3 large or equivalent cloves of garlic
  • 1/2 Cup low sodium soy sauce or Tamari
  • 1/4 Cup sherry vinegar
  • 3 star anise
  • 10 whole peppercorns
  • 10 coriander seeds
  • 1 Cup (+/-) reduced sodium chicken stock
I like to pull all my ingredients together before I start in order to avoid leaving out some important item.

I like to pull all my ingredients together before I start in order to avoid leaving out some important item.

Because the sauce will be strained, a rough chop on the vegetables is fine.

Because the sauce will be strained, a rough chop on the vegetables is fine.

Brown the pork on all sides in a bit of olive oil.  A nice crust will add a lot of flavor.

Brown the pork on all sides in a bit of olive oil. A nice crust will add a lot of flavor.  Set aside on a plate.

Saute the vegetables and spices in the same pan as the pork until translucent.  Add the sherry vinegar and scrape up any browned bits of flavor.  Pour into the crockpot.

Saute the vegetables and spices in the same pan as the pork until translucent. Add the sherry vinegar and scrape up any browned bits of flavor. Pour into the crock pot.

Put the hunk of meat on top of the vegetables and add the stock and soy sauce.  Cover and cook on low for 6 hours or on high for 3 hours.  I like the slower cook as the meat seems to keep it's texture better.

Put the hunk of meat on top of the vegetables and add the stock and soy sauce. Cover and cook on low for 6 hours or on high for 3 hours. I like the slower cook as the meat seems to keep it’s texture better.

Remove the gorgeous hunk of meat and set it aside to rest while you prepare the sauce and sides.

Remove the gorgeous hunk of meat and set it aside to rest while you prepare the sauce and sides.

Strain the sauce into a shallow pan and boil heartily until the sauce is glossy.  It will not be thick but it is intensely rich tasting so you'll only want to use it as a drizzle on the finished dish.

Strain the sauce into a shallow pan and boil heartily until the sauce is glossy. It will not be thick but it is intensely rich tasting so you’ll only want to use it as a drizzle on the finished dish.

I sauted kale and brussels sprouts, added a couple of nice slices of the pork and drizzled a bit of the sauce over all.

I sauted kale and roasted brussels sprouts, added a couple of nice slices of the pork and drizzled a bit of the sauce over all.

Advertisements

About unveiledpdx

Retired Grandma with a passion for food.
This entry was posted in Recipes and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s