9" Skillet or 2 quart Saucepan
30 minutes cooking time
Serves: 4 - 6 adultsIngredients:
2lbs Pork Shoulder Butt
1 piece star anise
1 tbsp brown sugar or rock sugar
2 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp cornstarch
1 tbsp waterPreheat pan on medium for 5 minutes. Butterfly pork and place it into pan. Add anise, sugar, soy sauce, and wine. Cover with lid and when the vapour valve clicks, turn to low. After 10 minutes open lid and turn meat over, cover and bring heat to medium, click and put to low. Cook for 20 minutes. Remove meat, slice into small pieces. Mix cornstarch and water. Add to sauce, bring to boil, remove from heat and serve over meat.
