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My Best Recipe

Anise Adds a Fragrant Change to Shanghai Ham

December 20, 1987

"I got this recipe in a Chinese cooking class given at the YWCA in Santa Ana by Martha Quo," writes Barbara A. Skaggs. "This main dish makes a delicious sauce for serving over rice. I find Americans not too familiar either with using special cuts of pork in their cooking or using anise, both of which contribute to the unusual taste of this dish. A good piece of lean pork works best."


1 (4-pound) boneless pork leg, butt or shoulder


1/2 cup soy sauce

1 tablespoon sugar

1 tablespoon dry Sherry

2 slices ginger root

2 cloves garlic, mashed

6 to 8 cloves star anise

Place pork in Dutch oven. Boil water and pour in enough to cover pork. Sear and scald pork few minutes. Drain off water. Add soy sauce, sugar, Sherry, ginger root, garlic, star anise and 1 cup water to pork. Bring to boil, then cover and simmer until pork is tender, about 2 hours. Turn pork over occasionally. Remove pork, cover and keep warm on platter. To reduce liquid to about 1 cup, boil down 15 to 20 minutes. Skim fat from sauce. Serve sauce with pork. Garnish as desired. Makes 10 servings.

Note: Pork can be cooked in slow-cooker set on low 8 to 10 hours.


Woodland Hills

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