Pork Humba with Pineapple and Star Anise

Humba is a rich braise rather than a fast stir-fry. Gentle cooking gives pork time to soften while soy, vinegar and aromatics build a deep sauce. Pineapple adds a little sweetness and acidity.

Ingredients for four to six servings

• 800 g pork shoulder or belly, cut into large cubes
• 1 onion, sliced; 4 garlic cloves, crushed; 2 star anise
• 1/3 cup soy sauce, 1/4 cup vinegar, 1 tablespoon brown sugar
• 1 cup water, 1 cup pineapple chunks, black pepper

Method

1. Brown pork in batches in a heavy pot, then remove excess fat if necessary.
2. Add onion and garlic briefly, then return the pork with soy sauce, vinegar, sugar, star anise and water.
3. Bring to a simmer, cover and cook gently until the pork is tender. Check the liquid occasionally and add a little water if the pot dries out.
4. Add pineapple for the last 10 minutes. Uncover to reduce the sauce to your preferred thickness, then taste before adding any salt.

Do not crowd the pan when browning; small batches produce better colour. The soy sauce already adds considerable salt, so adjust only at the end. Keep raw pork utensils separate from the finished dish, refrigerate leftovers promptly and reheat them thoroughly.