Five-Spice Pork-Braised-En Casserole .

3 lbs. pork loin centre roast, tied

1/2 tsp. pepper

1 Tbsp. extra virgin olive oil (or other; vegetable oil)

1 onion, large dice

2 cups pearl onions (one 10oz. pkg.)

6 cloves garlic, crushed and minced

2 Tbsps. fresh gingerroot-julienne cut

3/4 tsp. five-spice powder

1 cup good quality chicken broth (your own preferably, not hard to make)

1/4 cup Chinese rice wine, sherry or water

2 Tbsp. corn-starch

Procedure:

• Sprinkle pork with half of pepper. In Dutch- oven or other flame –proof casserole dish, heat oil over medium-high heat; sear pork all over.Drain excess fat from casserole.
• Sauté diced onion, garlic, ginger, five-spice powder and remaining pepper over medium heat, stirring often until onion is softened, about five minutes. Add broth; to de-glaze Dutch oven. Bring to a boil, scraping up all brown bits from bottom of pan. Add rice wine and pearl onions; stir to combine.
• Cover casserole dish and braise on low until pork is tender. Transfer pork to cutting board; cover and keep warm for 15 minutes before cutting any strings and cutting across grain into chop-size slices.
• Meanwhile skim fat from liquid in casserole. Move onions to one side. In small bowl, whip corn-starch with 1/4 cup) water to form slurry; whip into liquid. Stir well to redistribute ingredients.
• Cover; cook on high until thickened, about 15 minutes. Serve this Soubise Sauce with the pork.

Serves 8.

©Al (Alex, Alexander) D Girvan-2012