Recipe: Pork with Daikon and Star Anise

I usually cook it in a Chinese clay pot, but I think it would translate well
in a crock pot. Maybe someone who knows more about crock pots could give me
some input on how to adapt the method. The original recipe is for oxtail but
I like pork butt better. They're both good but I prefer pork to beef. I'm
going to include the Shaoxing wine, but it can be left out. It's very
similar to sweet sherry, so sub that or leave it out. Also, subbed Spenda
for rock sugar. If you can't find daikon you can use turnip, although it's
not as good.

Pork with Daikon and Star Anise

2-3 pounds pork butt, cut into 2 inch cubes
1 pound Daikon, cut into odd shaped chunks
4 Star anise
1/4 cup Shaoxing wine
8 thin slices ginger
3 garlic cloves, smashed
1 Tbs. dark soy
2 Tbs. light soy
2 tsp. Splenda
1.5 tsp. Salt
1 cup cilantro leaves

Cover pork with water and bring to a boil. Reduce to medium and add the
wine, star anise, ginger and garlic and cook 1 hour. Add soy sauce, splenda,
salt and continue to cook about 1-1/2 to 2 hours. Add daikon and cook
another 30-45 minutes. The liquid should reduce to about a cup. Immediately
before serving, toss in the cilantro.

--
- Bear
Grrrrrrrr : o)

297/275/210
Highest weight 353
http://home.earthlink.net/~polarbear50/index.html

Bear wrote:

I usually cook it in a Chinese clay pot, but I think it would translate well
in a crock pot. Maybe someone who knows more about crock pots could give me
some input on how to adapt the method. The original recipe is for oxtail but
I like pork butt better. They're both good but I prefer pork to beef. I'm
going to include the Shaoxing wine, but it can be left out. It's very
similar to sweet sherry, so sub that or leave it out. Also, subbed Spenda
for rock sugar. If you can't find daikon you can use turnip, although it's
not as good.

Pork with Daikon and Star Anise

2-3 pounds pork butt, cut into 2 inch cubes
1 pound Daikon, cut into odd shaped chunks
4 Star anise
1/4 cup Shaoxing wine
8 thin slices ginger
3 garlic cloves, smashed
1 Tbs. dark soy
2 Tbs. light soy
2 tsp. Splenda
1.5 tsp. Salt
1 cup cilantro leaves

Cover pork with water and bring to a boil. Reduce to medium and add the
wine, star anise, ginger and garlic and cook 1 hour. Add soy sauce, splenda,
salt and continue to cook about 1-1/2 to 2 hours. Add daikon and cook
another 30-45 minutes. The liquid should reduce to about a cup. Immediately
before serving, toss in the cilantro.

That sounds yummy, Bear. Thanks! I'd like to do it with ox
tails--but is ox tail a wise thing to eat now?

--
Jean B., ca 12 miles west of Boston, Massachusetts, USA

Hey Jean. It is yummy. I'd use oxtail without fear but I think a lot of the
beef scare is hype. It's very good with oxtail. Let me know if you try it!
ok?

--
Bear
Grrrrrrrrrrrr )
297/271/210
Highest weight 353
http://home.earthlink.net/~polarbear50/index.html


"Jean B." wrote in message ...
Bear wrote:

I usually cook it in a Chinese clay pot, but I think it would translate
well
in a crock pot. Maybe someone who knows more about crock pots could give
me
some input on how to adapt the method. The original recipe is for oxtail
but
I like pork butt better. They're both good but I prefer pork to beef.
I'm
going to include the Shaoxing wine, but it can be left out. It's very
similar to sweet sherry, so sub that or leave it out. Also, subbed
Spenda
for rock sugar. If you can't find daikon you can use turnip, although
it's
not as good.

Pork with Daikon and Star Anise

2-3 pounds pork butt, cut into 2 inch cubes
1 pound Daikon, cut into odd shaped chunks
4 Star anise
1/4 cup Shaoxing wine
8 thin slices ginger
3 garlic cloves, smashed
1 Tbs. dark soy
2 Tbs. light soy
2 tsp. Splenda
1.5 tsp. Salt
1 cup cilantro leaves

Cover pork with water and bring to a boil. Reduce to medium and add the
wine, star anise, ginger and garlic and cook 1 hour. Add soy sauce,
splenda,
salt and continue to cook about 1-1/2 to 2 hours. Add daikon and cook
another 30-45 minutes. The liquid should reduce to about a cup.
Immediately
before serving, toss in the cilantro.

That sounds yummy, Bear. Thanks! I'd like to do it with ox
tails--but is ox tail a wise thing to eat now?

--
Jean B., ca 12 miles west of Boston, Massachusetts, USA