Thank you for introducing us to this recipe and to With a Glass – I look forward to exploring more. So ‘out of the usual’ for this American :). In a large skillet or wok, sauté garlic cloves in some olive oil over medium heat until the garlic takes … You can unsubscribe from receiving our emails at any time. I hope you enjoy this one if you give it a try. Since I have been unsuccessful at finding one that does not contain artificial colorants, MSG and sulphites (quite a load for those of us who are migraine sensitive), I opted for regular soy sauce. This fall I will do it though and this looks like the perfect recipe to start with. We will not share or rent your email address. You will also receive special offers from Milk Street. Haven’t used star anise much…looks like a great opportunity for me :), I first saw this stunner on Pinterest and I immediately pinned the recipe… when I investigated further I found out that it was you! This dish looks positively delicious – I love Chinese inspired aromatics. I think this comment might have come in right around the time that I was transitioning platforms and I missed it initially… happy to be circling back). I think we got .2 inches. We will use it for customer service and other communications from Milk Street. TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. At the same time, her recipes are usually very straightforward – my style! It’s a winner in our books (thank you Sissi!) Now into its third year of a historic and severe drought, this beautiful state desperately needs water. I love the creative combination of flavors. Required fields are marked *. SUPERB! Can this recipe be doubled and if so would I need to double the amount of star anise? Place pork, covered, in oven; reduce oven temp to 300°. Step 4 Star anise lends the braise spicy warmth and complexity, while browned shallots and white pepper add depth and earthiness. Stir through the galangal, star anise, cassia, palm sugar and fish sauce, then return the pork to the pan. Who would have guessed that it could generate such great results and in no time at all compared to roasting in the oven. Tonkatsu with curry sauce and kohlrabi, kimchi and coriander slaw, Rice noodles with Vietnamese pork patties, Neil Perry's rigatoni with artichokes and pancetta, Our second cookbook New Classics is out now. Heat oil in a Dutch oven over high heat. Oh my, what a gorgeous presentation — this is the prettiest pork tenderloin I have ever seen! When I first came across this gorgeous looking braised pork tenderloin over at With a Glass, I assumed that it was roasted. There were oohs and aahs at the dinner table and not a single morsel left on anyone’s plate including the mini adults. Your email address is required to identify your subscription. Cookware startup Milo by Kana's enameled cast iron is high quality and more affordable than most brands. I’m sure it tastes heavenly… I am so proud and thrilled to see my recipe featured on your blog, but most of all, I am happy you and your family liked this dish. You have put such a big smile on my face, I don’t think it will go away for at least the following week :-) Your gorgeous photographs go way beyond what I could have imagined this dish could ever look like. Heat a splash of the extra oil in a wide-based pot over medium heat. So glad to hear that it rained too. The garlic is up to you – I find it milder than pungent raw garlic so it wouldn’t bother me to have it doubled; in fact I would welcome it (it’s one of the delights of this recipe). Hi Mary Anne, I have not tried doubling this recipe so it’s difficult for me to know for certain how it might alter things. Her European roots and flare for Asian cuisine take me outside the North American box and into deliciously different flavors and ideas. the flavors are complex, the color amazing… now if the photos are bloggable, it will be on my site at some point, and of course, credit goes where credit should be: Inspired Edibles ;-). Our family loves it too. You can unsubscribe from receiving our emails at any time. We’ll be making this dish soon. The braise has deep, warm flavours, though not particularly hot, with the lime leaves and ginger added in the final 10 minutes brightening the dish. It’s a recipe that is simple enough to whip up on a weeknight and impressive enough to serve to guests or enjoy for Sunday night dinner, which is how we most recently appreciated it. Thank you so much, Kelly, for posting my recipe and for trusting me enough to try it, first of all! The reasons I love this recipe so much are the same reasons I would not be able to eat it on a regular basis (and it has nothing to do with the pork!) Finally made it tonight! The culinary impact of the large 19th-century migration of Chinese into Thailand (then called Siam) is very apparent in braises like this. Add the smashed ginger, garlic, star anise and sugar, then cook, stirring, until fragrant, about 30 seconds. Meanwhile, shallow-fry the tofu in the 150ml oil until golden (about three to four minutes), then drain on paper towel. I think it’s an interesting recipe and I want to try it. I think of it often, but just never do it. With over 400 commodities, California is the nation’s most productive agricultural state (as well as a leading world producer) and the country’s sole producer of a dozen crops, including: almonds, artichokes, olives, raisins and walnuts. Add the marinated pork pieces to the skillet alongside the garlic, cinnamon and star anise, allowing them to brown slightly. (please thank your son for me). Oh I do remember this from Sissi’s. Remove from the pan, then add the eschalot and cook for one minute. FAST: 1¼ hours wonderful news. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. The eggs and tofu take on the flavour well and add texture. I hope you get some rain soon! Add the corn starch slurry to the skillet mixing well to incorporate into the soy mixture and allowing the sauce to boil gently just until the sauce has thickened (this should only take a minute or less). Braised pork with star anise, tofu and egg Recipe | Good Food What a beautiful dish, look so warm and comforting. Prepare the corn starch slurry by whisking together the corn starch (1 heaping Tbsp) and water (4 Tbsp). Add the celery and chillies and fry for about three minutes. Notify me of follow-up comments by email. It may also be the most interesting. The nuanced fragrance of the star anise is a standout in this warming autumnal dish with its range of aromatic sweet notes complemented beautifully by the cinnamon and garlic. Add the two pieces of cinnamon and the star anise to the skillet and. Marinade pork pieces in the soy mixture for at least 20 minutes (or overnight). I find the pervasive anise flavour very comforting in the cooler months. We use fresh ginger two ways: cooked with the pork so its flavor mellows while its aroma perfumes the braising liquid, and stirred in finely grated and fresh at the very end to add sharpness to balance the richness of the pork. we need it so badly Sally! Visit Kelly Mulcair / Inspired Edibles's profile on Pinterest. We love pork tenderloin. I made it with just a few modifications – as you may suspect, I reduced the garlic quite a bit, using 3 cloves, which for us is a lot ;-), at the end of the braising time I tasted the meat and the sauce and decided to add a little salt and a little squeeze of lemon juice – maybe I reduced the sauce too much (cooked for closer to 1 hour and a half), and I thought it was a bit too sweet –, we absolutely loved it!