Chai is an Asian tea usually made from spices. Its cardamom, cinnamon and clove flavours are mouth-watering
Preparation: 15 min | cooking: 75 min | serves 6
30 ml (2 tbsp) olive oil
1 kg boneless pork shoulder
flour, for dusting
50 g butter, cubed
2 onions, thinly sliced
100 g bacon, diced
3 cloves garlic, finely chopped
1 L (4 cups) chicken stock
500 ml (2 cups) chai
4 sprigs thyme
30 ml (2 tbsp) brown sugar
salt and pepper
35 g butter, chilled and cubed
250 ml (1 cup) self-raising flour
60 ml (¼ cup)
1 sprig of thyme, finely chopped
- Heat 15 ml (1 tbsp) oil in a large saucepan over medium heat.
- Dust the pork with the flour and add it to the pan.
- Brown on all sides then remove from the pan. Add the onions, bacon, garlic and
- remaining oil to the pot and stir occasionally for 5 minutes or until browned.
- Add the stock, chai, thyme and pork, cover and simmer for 1 hour or until the pork is tender.
- Season with the sugar and salt and pepper.
- Combine the butter and flour and add 60 ml (¼ cup) water or enough to make a firm dough.
- Put the dough in a bowl, add the herbs, season to taste and knead until just combined.
- Roll into even-sized balls then add the dumplings to the pot for the last 10 minutes of the pork’s cooking time.
- Turn occasionally until the dumplings are puffed and done.
- Serve with the pork and its sauce.