New food labels
are here!

Contry of Origin food label
Find out more

I want to buy Australian. I'm looking for...

Soy Pork and Mushrooms

The perfect warming broth, this soy pork and mushroom dish is sure to ward off the winter shivers. Delicious, seasonal and easy to make, what's not to love?

Preparation time

20 minutes


Cooking time

3 hours





1.2  boneless pork shoulder

2 cinnamon quills

2 star anise

160 ml (2/3 cup) soy sauce

125 ml (½ cup) Chinese cooking wine

55 gm (¼ cup firmly packed) brown sugar

1 long red chilli, halved lengthways

25 gm fresh ginger, sliced thinly

6 garlic cloves, bruised

150 gm shiitake mushrooms, halved if large

150 gm oyster mushrooms, coarsely torn

150 gm shimeji mushrooms

100 gm enoki mushrooms

600 gm baby bok choy, halved or quartered

To serve: cooked rice noodles

To serve: ¼ brown onion, thinly sliced


  • Preheat oven to 180°C.
  •  Place pork, cinnamon, star anise, soy sauce, cooking wine, sugar, chilli, ginger, garlic and 3 cups (750ml) water in a large flameproof casserole over medium-high heat and bring to the boil. Cover casserole dish, transfer to oven and cook for 2¼ hours.
  • Increase oven temperature to 220°C.
  • Uncover casserole dish, add mushrooms, return to oven and cook, uncovered, for 20 minutes until pork is very tender.
  • Add bok choy to dish and cook, uncovered, for 5 minutes until tender.
  • Slice pork and serve with vegetables, a little of the broth and rice noodles. Top with onion slices