Gai lan in oyster sauce
1.Preheat oven to 160°C (140°C fan-forced).
2.Heat oil in medium deep flame-proof baking dish on stove top; cook pork until browned all over. Remove from heat.
3.Add combined spices, sauce, cooking wine, sugar, ginger, garlic, onion and the water to pork; turn pork to coat in mixture. Transfer to oven; cook, uncovered, about 2 hours or until pork is tender, turning every 20 minutes.
4.Remove pork; cover to keep warm. Strain braising liquid in dish through muslin-lined strainer over medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.
5.To make gai lan in oyster sauce; boil, steam or microwave gai lan until tender; drain. Heat oil in wok; stir-fry gai lan and sauces about 2 minutes or until mixture is heated through.
6.Serve pork drizzled with sauce; accompany with gai lan.
Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3.Note