1 tbsp. Corn starch mixed with a little cold water
Pak Choy, Tender stem broccoli or Chinese greens finely sliced
1 red pepper finely sliced
1 bunch spring onions finely sliced
1 red chili finely sliced
2 limes cut into wedges
Bunch coriander
For the Marinade
1 clove garlic
2 tsp. Szechuan pepper
2 tsp. coriander seeds
30 g root ginger peeled
1 x star anise
2 tbsp. Light soy sauce
In a blender make a marinade with ½ the oil, garlic, ginger & spices (keep the star anise separate & add to the pan when cooking) then rub into the pork, this can be done up to 24 hours in advance, once marinated rub away the excess marinade.
Heat the remaining oil in a large pan, add the pork and fry until browned then add the honey, vinegar & soy, simmer for 2-3 minutes then add the stock & bring to the boil, thicken by whisking in the corn starch then cover & simmer for 1½ - 2 hours until the cheeks are tender.
Next add the peppers & green vegetables, simmer for a couple of minutes.
To finish & serve scatter with the spring onion, chilli & coriander then serve in bowls with lime wedges & noodles.
