Pork with Micha

A variation of the old recipe which I have posted before. However, for pork, you may remove the ginger.

Ingredients:

1 kg Pork cut into cubes

¼ kg Mi-Cha cut into halves

1 pc. Onion (medium, quartered)

6 cloves Garlic (crushed, skins removed)

1 inch Cassia stick

1 pc. Star anise

¼ tsp. Five spice powder

5 tbsp. Premium dark soy sauce

1 tsp. Chiu Chow chilli oils

½ cup Water

1 tbsp. Sugar

1 tbsp. Mirin wine

1 tbsp. Cornstarch

¼ cup Water, for suspending the cornstarch

Cooking Instruction:

Place everything inside a pressure cooker and pressure cook for about 30 minutes. After 30 minutes, turn off heat and allow to cool normally. Do not force cooling by venting steam as the additional time for normal cooling which will take about 15-20 minutes is used as additional cooking time to tenderize the meat. Open the pressure cooker once safe to open and skim off any excess fat to reduce fat content of the dish. The sauce should be about 1/4 cup, if it is still large, then, turn up the heat to concentrate the sauce to desired volume and taste.

In a bowl, suspend the cornstarch and add to the mixture. Mix well and turn up the heat. Continue heating until starch is cooked, stirring occasionally. Enjoy with plain steamed buns or with rice.