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Fragrant anise adds a subtle sweetness to this warming stew. Pair with California Zinfandel or Pinot Gris.

Asian Pork stew


1 tablespoon (15ml) vegetable oil

2 pounds (900g) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5cm) cubes

1 medium yellow onion, peeled and cut into 4 wedges

4 garlic cloves, peeled and crushed

2 tablespoons (20g) minced fresh ginger

3½ cups (830ml) chicken stock

1 whole star anise pod

1  large sweet potato (about 1½ pounds/675g), peeled, cut into 1-inch-thick (2.5cm) rounds, each cut into 4 wedges

2 large carrots, peeled and cut into ¼-inch-thick (.5cm) rounds

3 tablespoons (45ml) flour, mixed with 3 tablespoons (45ml) cold water

soy sauce

Serves 4 to 6



Heat the vegetable oil in a wide 5- to 6-quart (5 to 6L) pot over medium heat until hot but not smoking.

Add the pork and brown for 3 minutes on each side.

Add the onion, garlic, and ginger; cook and stir for 3 minutes.

Add the chicken stock and anise. Turn the heat to low, cover, and simmer for 2 hours.

Add the potatoes and carrots. Uncover and simmer for 10 minutes.

Stir in the flour-and-water mixture and simmer for 10 minutes.

To serve, divide the stew among 4 to 6 bowls. Pass soy sauce at the table.

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