Chinese Style Lamb, Pork or Beef

When I read about this recipe over at my friend Tanya’s blog, Chica Andaluza, I quickly commented that I was going to get some pork ribs out of the freezer so I could get cracking with making this delectable recipe but alas the pork ribs turned out to be lamb ribs – no matter.  Even though I had pork in mind, this was lip smacking good using lamb.  I will be making this again using pork and beef – just for research purposes of course to decide which I like best.

I amended the recipes slightly mainly out of necessity as I didn’t have any star anise or dry sherry in stock so I omitted the star anise and replaced the sherry with red wine which I always have on hand.

Ingredients

45ml vegetable oil for frying
1kg Lamb/Pork / Beef for slow cooking cut as desired
1 large onion roughly chopped
50g peeled fresh ginger roughly chopped
6 cloves of fresh garlic
15ml water
15ml Chinese five spice powder
5ml freshly ground black pepper
100ml brown sugar
50ml soy sauce
50ml red wine
30ml tomato purée
250ml chicken or beef stock

Method

1. Heat the oil in a saucepan and seal the meat on all sides (in batches if necessary). Remove the meat and reserve in a separate bowl.
2. Blitz the onion, ginger, garlic and water to a paste in a food processor then fry gently until softened in the same saucepan you used for the meat.
3. Add the five spice and pepper then after a minute add the sugar, soy sauce, wine, tomato purée and stock .
4. Add the meat with any juices and stir to coat the meat in the sauce.
5. Bring to the boil then reduce to a simmer and cook gently for 2 hours.
6. Remove the lid for the last 30 minutes to allow the sauce to reduce and thicken.

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