Ingredients: 1 & 1/2 kilo pork paikut, sliced into cubes – you can use pork belly or spareribs as long as there is more meat than fat,water enough to cover the pork by 1/2 inch more,1/2 tsp Chinese five spice powder,1/2 tbsp cracked pepper,1 tbsp iodized salt,3-5 bay leaves,2-4 celery stalks,2 tbsp vegetable oil,1 head of garlic, minced,2 medium shallots/sibuyas na pula, sliced,1 large white onion, sliced,1 tbsp honey,2 tbsp apple cider vinegar,3/4 cup light soy sauce,3 cups pork stock (the water used for boiling the pork),1 ginger, two inches in length, sliced into 1/4 inch slices,1/2 tbsp anise seed,1 /2 tbsp cracked pepper,1 198gram can whole mushrooms, sliced in half (it’s chunkier that way)
Instructions:
- In a large pot, add the pork with the rest of the ingredients for boiling.
- Add water, enough the cover by pork by 1/2 inch.
- Boil on medium heat until the pork is fork tender. Once done, remove the pork from the pot.
- Reserve the stock and run it through a fine sieve to strain the impurities.
- In a wok or large pan, heat the oil and add the garlic. Allow to toast but be careful not to burn it.
- Add the shallots and the white onion and saute until it sweats and goes slightly limp.
- Add the ginger and fry until very fragrant.
- Remove around 1/4 of the onion and ginger and reserve for garnish.
- Add the pork and mix everything well until the pork is lightly toasted, around 2-3 minutes.
- Add the pork stock, followed the the soy sauce.
- Add in the remaining ingredients and mix well. Cover the pot and allow the stew to reduce for 2 3 minutes.
- Add the mushrooms and cook for another minute.
- Remove from pan and serve hot, garnished with the sauteed onions and ginger, and with a heaping scoop of rice. Enjoy!
