- 3 garlic cloves
- A thumb of ginger
- 1 chilli (optional)
- 2 carrots
- 150g mixed gourmet mushrooms
- 4 pork shoulder steaks
- 1 chicken stock cube
- 1 star anise
- 2 tbsp tamari
- 2 tbsp Seville Orange & Cardamom MarmalAID
- A bunch of spring onions
- A handful of coriander
- 300g white basmati rice
- 1 lime
Prep: 10 mins | Cook: 2 hrs
1. Peel and thinly slice the garlic and ginger. If you're using the chilli, halve it, scrape out the white pith for less heat, then thinly slice it. Peel the carrots and thinly slice them. Thinly slice or tear the mushrooms into bite-sized pieces. Fill and boil your kettle.
2. Warm 1 tbsp oil in a large pan on a high heat. Remove the pork steaks from their packaging and rub them with a good pinch of salt and pepper. Add the pork to the hot pan and fry for 3-4 mins on each side, till browned.
3. When the pork shoulders have browned, pour 1 ltr hot water from the kettle into the pan with them. Crumble in the chicken stock cube and add the star anise, garlic, ginger and chilli. Pour in 2 tbsp tamari and add 2 tbsp MarmalAid. Stir well. Add the mushrooms and carrots to the pan. Bring to the boil, then reduce to a gentle simmer. Cover the pan with a lid and gently cook for 2 hrs till the pork steaks are very tender and the sauce has reduced slightly.
4. Meanwhile, trim the roots and any ragged greens from the spring onions then thinly slice the spring onions. Roughly chop the coriander leaves and stalks.
5. Fill and boil your kettle again. Rinse the rice under cold water and tip into a large pan. Add 600ml boiling water from the kettle and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 8-10 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.
6. When the stew has simmered for 2 hrs, lift the pork steaks out onto a chopping board and use two forks to pull them apart into bite-sized shreds. Return the shredded pork to the pan with the spring onions. Gently simmer for a further 5 mins to just cook the spring onions. Squeeze in a little lime juice and stir in the coriander. Taste and add a splash more tamari or a squeeze more lime juice, if you think it needs it.
7. Divide the rice between 4 warm bowls and ladle over the Spiced Pork & MarmalAID Stew, discarding the star anise. Serve straight away.