CHINESE RED MEAT RECIPES

Steps:

• *Staranise comes in the form of an eight point star.
• ,each point having an anise seed in it.
• Most of them are broken up so use a total of eight points, more or less, to taste.
• **Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
• It comes in plastic bags and has a long shelf life.
• Start by browning the meat in a few T of oil.
• Do it in batches so it gets well caramelized.
• When the last of the meat is well browned, remove it all to a bowl.
• (Add more oil as needed).
• Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
• Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
• Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
• Adjust seasonings, add the vegetables and simmer, covered for another half hour.
• Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
• Serve with steamed rice or boiled noodles.

Steps:

• Remove most of the meat from the chops using a sharp boning style knife. Keep at least 3mm of fat, trimming away the excess. Leaving a small amount of fat behind will keep the skewers juicy. Cut lamb approximately into 2cm cubes. Add the lamb to a bowl with the olive oil. In a mortar and pestle, grind the Sichuan peppercorns into a coarse powder. Add the salt, ground cumin, cumin seeds, white pepper, chilli powder and gently stir. Add the spice mix to the lamb, mix all ingredients to evenly coat. If desired, cover and refrigerate for 2 to 24 hours to marinate. If using wooden skewers, soak in water for 30 minutes.
• Remove the skewers from the barbecue and leave to rest for a couple minutes before serving.