Sweet Soy Pork W Star Anise Korean-Style

This recipe was inspired from a great cookbook called Heavenly Fragrance, a collection of aromatic recipes focusing on Southeast Asian recipes. This particular dish is a variation of a Malaysian dish but I substituted some of the main ingredients for Korean ones. But little did I know that I was basically making kalbi jjim (Korean braised short ribs) but using pork instead of beef. The other difference (actually two) is that I used star anise (grounded with a mortar and pestle) for the first time and was blown away at the strength of the spice. Though it's a great aromatic ingredient, I highly recommend using it sparingly in dishes. Also, I marinated the pork in a liter of Pepsi for several hours. This may be surprising to some, but the carbonation and the sweetness do a good job at tenderizing and taking any remaining odors out of the pork. Overall, the dish turned out pretty good and I learned a good lesson in cooking today: never underestimate ingredients you have never worked with and use them sparingly the first time. www.oliviajasonkim.com

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 4 Servings
  • Prep
    30 mins
  • Cook
    1 mins
  • Serve in
    31 mins


  • 2   pork shoulder
  • 3   sugar
  • 12  soy sauce
  • 13  vinegar
  • 1   star anise
  • 1   red pepper flakes
  • 5   garlic cloves
  • 1   sesame oil
  • 3   water
  • 2   potatoes
  • 3   carrots
  • 12  mushroom
  • 1   lemongrass
  • 10   pine nuts
  •   green onion
  • 1   Pepsi


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