Braised pork with cranberry and five-spice

Braised pork with cranberry and five-spice


Eliminate stress from weeknight dinners with this easy low-fat braised pork.

The ingredient of Braised pork with cranberry and five-spice

  1. 800g boned pork shoulder, trimmed
  2. 1 tablespoon vegetable oil
  3. 3/4 cup whole berry cranberry sauce
  4. 1/4 cup soy sauce
  5. 1/4 cup shao hsing (Chinese cooking wine)
  6. 2 teaspoons finely grated orange rind
  7. 1/3 cup orange juice
  8. 1 cup Massel chicken style liquid stock
  9. 2 teaspoons Chinese five-spice powder
  10. 2 garlic cloves, thinly sliced
  11. 3cm piece fresh ginger, peeled, thinly sliced
  12. 2 bunches baby bok choy, trimmed, roughly chopped
  13. Cooked rice stick noodles, to serve

The instruction how to make Braised pork with cranberry and five-spice

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Cut pork into 3cm cubes. Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook the pork, in two batches, for 5 to 6 minutes or until well browned. Transfer to bowl. Drain any oil from the dish.
  2. Return pork to dish. Add sauces, shao hsing, orange rind, orange juice, stock, spice, garlic and ginger. Cover. Bake, stirring occasionally, for 1 hour 30 minutes to 2 hours or until pork is very tender.
  3. Place bok choy on top of pork in dish. Cover. Bake for a further 5 minutes or until bok choy has wilted. Serve pork and bok choy with a little sauce and rice noodles.

Nutritions of Braised pork with cranberry and five-spice

fatContent: 488.277 calories
saturatedFatContent: 11.2 grams fat
carbohydrateContent: 2.6 grams saturated fat
sugarContent: 53.4 grams carbohydrates
cholesterolContent: 40.5 grams protein
sodiumContent: 105 milligrams cholesterol

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