In a large Ziploc bag combine the pear, garlic, MAGGI Lazenby Worcestershire Sauce, cayenne pepper, fresh ginger, brown sugar, sesame oil and the sliced pork loin. Seal the bag and using your fingers make sure the meat gets well marinated. Set aside at room temperature for 30 minutes.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Cooking in batches remove the meat from the marinade and season lightly with salt and fry in one layer in the pan; do not move until lightly browned. Toss the meat and continue to cook until crispy edges form, approximately 3 minutes.
Place the MAGGI Mash and water into a pot and bring up to the boil. Continue to mix and the mixture will thicken. Continue to cook until there is no more water; approximately 5 minutes.
Place the bones, vegetables and herbs into a large roasting tin and roast in the oven at 210°C for 30 minutes. Turn them once.
Remove from the oven and transfer into a pot and fill with water.
Place the pot into the oven and roast at 100°C for 8 to 12 hours.
Once done pour through a strainer lined with a cheese cloth.
Store in an airtight jar or container.
Pork is a very tender and marbled cut of pork and works great for dishes that you want to flash fry of quick grill. No moisture or tenderness is lost.
The MAGGI Lazenby Worcestershire Sauce is great to add salty and meaty umami flavors to any dish, especially cuts of meat.