Sichuan-Inspired Pork with Star Anise and Sweet Soy Glaze

1. Prepare the Pork

Cut the pork into strips that are about 1-inch long, 0.5-inch wide, and 0.25-inch thick. Toss the pork strips with 0.5 teaspoons of salt in a bowl and set them aside.

2. Heat the Oil

Heat 3 tablespoons of peanut oil in a wok or heavy pot over medium heat. When the oil is hot, add 2 tablespoons of crushed or minced garlic and 2 teaspoons of minced ginger. Cook the garlic and ginger until they have softened and become aromatic.

3. Cook the Pork

Add the pork to the wok or pot. Stir the pork continuously to ensure that all sides are exposed to the heat. Cook the pork until it changes color, indicating that it is beginning to cook through.

4. Combine Soybean Paste and Water

In a small bowl, combine 1 tablespoon of fermented soybean paste with 1 cup of water. Stir this mixture into the wok or pot, ensuring it is well combined with the pork. Add 2 star anise to the pan, then bring the mixture to a boil.

5. Simmer the Mixture

Once it reaches a boil, lower the heat to a simmer. Add 2 teaspoons of palm sugar water and 2 teaspoons of soy sauce to the simmering mixture. Let it simmer for about 10 minutes. This slow simmering allows the flavors to meld and deepen while the sauce thickens slightly.

6. Final Touches

Taste the dish and add more salt if needed. If you're using it, sprinkle 0.25 cups of chopped coriander over the top just before serving.