Braised pork with chilli, star anise and ginger

Preheat oven to 160C/140C fan forced. Place pork 1kg lean trimmed diced pork leg and flour 1 1/2 tbsp plain flour in a bowl. Toss to coat. Heat half the oil 1 tbsp extra virgin olive oil in a large, deep flameproof casserole dish over high heat. Cook the pork, in 2 batches, tossing, for 3-4 minutes or until browned. Transfer to a large bowl.

Heat the remaining oil over medium heat. Cook the onion 2 large red onions, coarsely chopped, celery 4 celery sticks, thickly sliced and carrots 2 carrots, peeled, thinly sliced, stirring, for 5 minutes or until soft. Add the garlic 4 garlic cloves, thinly sliced, chilli 2 fresh long red chillies, deseeded, coarsely chopped, ginger 4cm piece ginger, peeled, thinly sliced, star anise 4 whole star anise and cinnamon 2 cinnamon sticks. Cook, stirring, for 1 minute or until aromatic. Add the tamari 2 tbsp salt-reduced tamari, sherry 2 tbsp dry sherry, sugar 1 tbsp brown sugar and stock 500ml (2 cups) Chicken stock. Bring to the boil.

Return the pork to the dish. Cover and bake for 1 1/2 hours or until the pork is very tender. Serve with steamed Asian greens Steamed Asian greens, to serve and the cooked quinoa 4 cups cooked quinoa, to serve.