Serves 6

1 tbs peanut oil
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, finely chopped
1 small fresh red chilli, thinly sliced
2 brown onions, halved, cut into thick wedges
700g pork rashers, cut into 3cm pieces
80ml (1/3 cup) kecap manis
60ml (1/4 cup) soy sauce
3 whole star anise
1 tbs brown sugar
2 teaspoons Chinese five spice
1 lemon, halved, juiced, halves reserved
500ml water
Steamed Asian greens, to serve

Sesame rice
600g (3 cups) White Long Grain Rice
1 tbs sesame seeds
1 tbs sesame oil




  1. Heat a wok over high heat. Add the oil and heat until just smoking. Stir-fry the ginger, garlic and chilli for 5-10 seconds or until aromatic. Add the onion and stir-fry for 1 minute or until soft.
  2. Add the pork and stir-fry for 4-5 minutes or until browned.
  3. Add the kecap manis, soy sauce, star anise, brown sugar and Chinese five spice. Stir-fry for 1 minute. Add the lemon juice, lemon halves and water. Simmer for 25 minutes or until the pork is tender.
  4. Remove and discard the lemon halves. Transfer the pork to a plate.Cover with foil to keep warm. Bring the soy sauce mixture to the boil and simmer for 15-20 minutes or until the sauce thickens slightly. Return the pork to the wok and stir over medium heat until heated through.
  5. Meanwhile, to make the sesame rice, cook the rice following packet directions, adding sesame seeds and sesame oil at the start of cooking.
  6. Divide the rice, Asian greens and pork among serving dishes. Drizzle over the sauce.