The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the lemongrass and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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