Recipe for Braised Hand of Pork with Rice and Oriental Flavours 
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Yield:
6 servings
Ingredients:
Amount Ingredient
3 lb Hand of pork with the trotter left on
----------------- MARINADE ----------------
2 tbl Soy sauce
1 tbl Rice vinegar or sherry vinegar
1 tbl Toasted sesame oil
2 tbl Szechuan pepper, crushed
1 tsp Five spice powder
2 tsp Finely-grated fresh ginger
1 tsp Molasses or dark muscovado sugar, (1 to 2)
----------------- SAUCE ----------------
1/8 pt Water or stock
2 x Star anise pods
4 x Cloves
1 x Onions, peeled and thinly
(1 to 2) sliced
1 x Piece dried tangerine peel, soaked and finely shredded
8 x Dried Chinese mushrooms, soaked and sliced
1 x Lemongrass stalk, split down the middle
----------------- RICE ----------------
1 lb Jasmine or Thai fragrant rice
2 pt Water or stock
2 tbl Fresh coriander, chopped (2 to 3)
Instructions:
Instructions: Mix all the marinade ingredients, rub well into the pork and leave it in the fridge overnight, or for a few hours, or cook it straight away. Put it in a deep casserole with the sauce ingredients and any remaining marinade. Preheat the oven to 150C/300F/gas2.

Cover the casserole with a lid and cook for about 2 hours in the lower half of the oven. Remove the lid and add the rice ingredients.

Stir in the rice, bring to the boil on top of the stove then put the casserole back in the oven for a further 45-60 minutes. Add more liquid if necessary. The dish should be quite moist and sticky and will not spoil if left a little longer in the oven.

Serve from the casserole.

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