First post back! Sorry if it looks a bit lame and simple but it’s really good! I love eating this. It doesn’t get any more Chinese than this…
- One medium sized pork tenderloin
- 3 whole star anise
- ¼ TBS Sichuan peppercorns
- 2 TBS brown sugar
- 3 slices of ginger
- ¼ cup soy sauce
Cut the tenderloin into 3-4 pieces. Sauté the tenderloin in hot oil in a wok for a few seconds until the outside layer changes color. Then add the anise, peppercorns, sugar, ginger, soy sauce, and enough water to cover the pork.
Cook on medium-low heat for an hour, turning over the meat ever 20 minutes. Make sure the water is boiling at a low heat; add water if it dries out.
After cooking, place pork and leftover juices in a plate, cover, and put in refrigerator for at least 2 hours or until chilled. Slice meat thinly and then pour juices over meat.