1/3 cup low-salt chicken broth
3 tablespoons dry Sherry
3 tablespoon soy sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon hot chili paste
2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2 inch strips (sometimes called boneless country-style pork ribs. See text of my post to see what I used.
2 tablespoons peanut oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced
3 garlic cloves, chopped
1 1/2 tablespoons minced peeled fresh ginger
3 whole star anise ( I omitted this)
3 long strips orange peel removed from orange with vegetable peeler
1 pound carrots, peeled, cut into 1 inch pieces
Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and saute until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; saute until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.
Return ribs to same skillet. Reduce heat to medium-low, cover and simmer 30 minutes. Add carrots to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. Serve with steamed rice.