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Pork strips with star anise from Burma: Rivers of Flavor by Naomi Duguid

  • soy sauce
  • fresh ginger
  • peanut oil
  • whole star anise
  • pork tenderloin
  • soybeans
  • dark palm sugar

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Notes about this recipe

  • Kirstin_the_Kiwi on September 30, 2017

    Pork belly wasn't a good substitute

  • westminstr on August 12, 2013

    Made this for dinner last night with modifications: Used 1/2 cup water (instead of 1 cup), also used brown sugar and miso subs. After the pork was done I thought the sauce was super watery so I took the pork out and reduced the sauce further. The pork was a little dry and tough but I think that had to do with my pork, not the recipe. Would prefer a thicker sauce.

  • Delys77 on June 06, 2013

    Pg. 188 The sauce is the star here with a lovely umami, smoky, anisey flavour, but the meat should be seared in small batches before the garlic and ginger go in so that is caramelizes. Then add about 3/4 of the water she says and simmer uncovered until it reduces a little bit. Overall good, but needs the noted modifications. Also, double to serve 4 with rice and a vegetable side.

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