Asian-Style Braised Pork With Gai Lan

• 1 tbsp peanut oil
• 2 1/4 lbs boneless pork shoulder
• 2 None cinnamon sticks
• 2 None star anise
• 1/2 cup Japanese soy sauce
• 1/2 cup Chinese rice wine
• 1/4 cup firmly packed light brown sugar
• 1 piece (2 inches) ginger, peeled and sliced thinly
• 4 cloves garlic, quartered
• 1 medium onion, coarsely chopped
• None None FOR THE GAI LAN IN OYSTER SAUCE
• 2 1/4 lbs gai lan (Chinese broccoli)
• 1 tbsp peanut oil
• 2 tbsp oyster sauce
• 1 tbsp Japanese soy sauce

1. Preheat the oven to 325u0b0F.
2. Heat the oil in a Dutch oven on high heat. Cook the pork until browned all over. Remove from the heat.
3. Add the spices, soy sauce, rice wine, sugar, ginger, garlic, onion and 1 cup water to the pork; turn the pork to coat in the mixture. Transfer to the oven. Cook, uncovered, for about 2 hours or until the pork is tender, turning every 20 mins.
4. Remove the pork and cover to keep warm. Strain the braising liquid over a medium saucepan; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the sauce thickens slightly.
5. For the gai lan in oyster sauce, boil, steam or microwave the gai lan until tender; drain. Heat the oil in a wok on high heat. Stir-fry the gai lan and sauces for about 2 mins or until heated through.
6. Serve the pork drizzled with sauce, accompanied with gai lan.

peanut oil, pork shoulder, cinnamon sticks, anise, soy sauce, chinese rice wine, brown sugar, ginger, garlic, onion, peanut oil, oyster sauce, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/36417 (may not work)