Guangxi-style Sofrito

Ingredients

In the original Greek sofrito, the meat is typically cooked in a tomato-based sauce with garlic, onions, and white wine. However, in this Guangxi-style adaptation, the sauce is transformed with the addition of star anise, Sichuan peppercorns, and dried chili peppers, giving it a spicy and aromatic twist. The cooking technique remains similar, with the meat slow-cooked until tender, but the flavor profile is distinctly Guangxi. We alse have the original recipe for Greek Sofrito, so you can check it out.

• 500g (1.1 lb) pork or beef, thinly sliced 500g (1.1 lb) pork or beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 dried chili peppers 2 dried chili peppers
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• Salt, to taste Salt, to taste
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onions and minced garlic to the pan and sauté until they become translucent and fragrant.
3. 3.
   Add the star anise, Sichuan peppercorns, and dried chili peppers to the pan and stir-fry for a minute to release their flavors.
4. 4.
   Increase the heat to high and add the sliced pork or beef to the pan. Stir-fry until the meat is browned on all sides.
5. 5.
   Reduce the heat to low and add the soy sauce, dark soy sauce, oyster sauce, sugar, and chicken or beef broth to the pan. Stir well to combine.
6. 6.
   Cover the pan and let the meat simmer on low heat for about 1.5 to 2 hours, or until it becomes tender and the sauce thickens.
7. 7.
   Taste and adjust the seasoning with salt if needed.
8. 8.
   Serve the Guangxi-style Sofrito over steamed rice or noodles.

Treat your ingredients with care...

• Star anise — Use it sparingly as it has a strong flavor. Remove it before serving.
• Sichuan peppercorns — Toast them lightly in a dry pan before using to enhance their aroma.
• Dried chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra kick of heat, add a pinch of ground white pepper to the sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan during the last few minutes of cooking.
• Feel free to add vegetables like bell peppers or mushrooms to the dish for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Garnish with chopped green onions or cilantro for a fresh and vibrant touch.

Serving advice

Serve the Guangxi-style Sofrito hot over steamed rice or noodles. The sauce is rich and flavorful, so make sure to spoon plenty of it over the rice or noodles for a satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of toasted sesame seeds and a few slices of fresh red chili peppers for a pop of color. Serve it in a deep bowl or on a large platter to showcase the succulent meat and aromatic sauce.