Pork braised in chai with dumplings

By Digital Team
11 February 2019


Preparation: 15 min | Cooking: 75 min | Serves: 6

Chai is an Asian tea usually made from spices. Its cardamom, cinnamon and clove flavours are mouth-watering


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)handful parsley

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.

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