Sweet and pan-roasted to perfection! I have struggled so hard to take a decent picture of this beautiful thing before sinking my teeth in it and devouring it completely Really, it took all my self-control to do just that! When we were still kids, we have been told not to judge things based on how they look like but how can something like this, with all that soft meat and dripping sweet syrup, not taste divine?
This Sweet Pan-Roasted Pork is John’s original. He patterned this from a Filipino food that I love as well – Humba! But this one has a thicker sauce, the flavor ingrained in the innermost part of the meat, present in each bite. It also tasted less sour, resembling hams that we usually share during Christmas season. Looking at this beauty in front of me and knowing that I’ll soon be able to eat this feels like Christmas anyway! Its aroma is also sweeter, smokier and stronger. The kitchen smelled heavenly after John finished cooking. It kind of made me sad and regretful that we only bought almost a kilo of pork. I swear I could have eaten this for a full month, all smiles!
This dish, delicious and very tasty it might be, requires really simple ingredients. Another good news is that this one’s also easy to do! I can imagine this dish in the middle of the dinner table over an important celebration, surrounded by family and good friends. I can also imagine this dish on a seemingly ordinary day, turning it upside-down and making it a good one. It is that flexible and that delicious. So try it! And give us a shoutout when you do! 🙂
Sweet Pan-Roasted Pork
- 2 lbs Pork
- 6 pcs Star Anise
- 6 cloves Garlic, peeled and crushed
- 1/3 cup Brown Sugar
- 2 tbsp Honey
- 1 tbsp Cooking Wine or Rum
- 1 tbsp Vinegar
- 2 tbsp Worcestershire Sauce
- Salt and Pepper
- 2 tbsp Cooking Oil
- In a pot over medium heat, boil pork with 2 cloves garlic, 2 tsp salt and a dash of pepper until the meat is nice and tender. Make sure that pork is completely submerged in water.
- Drain water from the pork then set it aside.
- In a pot over low heat, whisk brown sugar, honey, cooking wine, vinegar and Worcestershire sauce. Cook for around 2-3 minutes or until the sugar is dissolved.
- In a separate pot, heat the cooking oil then sauté the remaining garlic until slightly brown. Add the boiled pork then brown each side.
- Pour the mixture from step 3 along with the star anise. Simmer for about 5 minutes or until the pork absorbed a portion of the syrup. Serve warm and enjoy!
Humba – Filipino sweet stewed pork