Roasted Goat with Pak Choi

Instructions

1. 1

   Pat the goat meat dry with paper towels and season generously with salt and black pepper on all sides.

   Tip: Dry meat ensures better browning and a more flavourful crust.

2. 2

   Heat vegetable oil in a large roasting pan over medium-high heat. Working in batches, sear the goat chunks until deeply browned on all sides, approximately 2-3 minutes per side. Set aside on a plate.

   Tip: Don't overcrowd the pan; brown the meat in 2-3 batches for optimal colour.

3. 3

   In the same pan, sauté minced garlic and grated ginger for 1 minute until fragrant. Add soy sauce, sesame oil, rice vinegar, and honey, stirring to combine.

   Tip: This aromatic base creates the flavour foundation for the entire dish.

4. 4

   Return the browned goat to the pan, add star anise and dried chillies, and pour in the chicken stock. Bring to a simmer, then cover and transfer to a preheated 160°C oven for 30 minutes.

   Tip: Low and slow cooking ensures the goat becomes tender and absorbs the sauce flavours.

5. 5

   After 30 minutes, remove the pan from the oven and carefully arrange the pak choi halves around the meat. Return uncovered to the oven for a further 12-15 minutes until pak choi is tender and slightly caramelized.

   Tip: Adding the pak choi late prevents it from becoming too soft and mushy.

6. 6

   Remove from the oven and taste the sauce, adjusting seasoning with additional soy sauce or salt as needed. Discard the star anise and chillies before serving.

   Tip: The sauce should be balanced between savoury, sweet, and slightly acidic notes.

7. 7

   Divide the roasted goat and pak choi between four serving bowls, spooning the rich pan sauce generously over each portion.

   Tip: Serve immediately while the meat is hot and the pak choi is still tender-crisp.