Chinese-Style Braised Pork

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This recipe is so easy to make you can dish it up as a weekday meal, but it’s also delicious enough to serve to guests. A platter of stir-fried bok choy makes a perfect accompaniment. If you’re offering wine, a cold Gewürztraminer is a perfect fit.

 

  • Chinese-Style Braised Pork
    Serves 6
    Print
    Ingredients
    1. Medium (3 to 4 quart) slow cooker
    2. Rimmed baking sheet
    3. 6 cloves garlic, puréed
    4. 1 tbsp finely minced gingerroot 15 mL
    5. 1 tsp cracked black peppercorns 5 mL
    6. 1 tsp dry mustard 5 mL
    7. 1⁄2 tsp sea salt 2 mL
    8. 3 lb pork shoulder or blade (butt) roast 1.5 kg
    9. 1/2 cup gluten-free soy sauce or coconut aminos 125 mL
    10. 1/4 cup dry sherry 60 mL
    11. 2 tbsp coconut sugar 30 mL
    12. 3 star anise
    13. 1/4 cup chopped green onions 60 mL
    Instructions
    1. 1. In a small bowl, combine garlic, ginger, peppercorns, mustard and sea salt. Rub all over meat. 2. Cover and refrigerate overnight or for up to 24 hours, turning several times, if possible.
    2. 3. When you’re ready to cook, preheat broiler. Transfer pork to rimmed baking sheet and broil, turning, until skin and sides brown evenly, about 15 minutes. Transfer to slow cooker stoneware.
    3. 4. In a bowl, combine soy sauce, sherry, coconut sugar and star anise. Pour over pork. Cover and cook on Low for 8 hours or on High for 4 hours, until pork falls apart. To serve, cut pork into chunks, spoon pan juices over and garnish with green onions.
    Notes
    1. Tips
    2. If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 3 quart) slow cooker.
    3. To purée garlic, use a fine, sharp-toothed grater, such as those made by Microplane.
    4. If the whole piece of pork won’t fit in your slow cooker, cut it in half and lay the two pieces on top of each other.
    5. Pork shoulder can be very fatty. If your pork shoulder isn’t trimmed of fat when you purchase it, I recommend removing the string and trimming off as much fat as possible before using. Broiling will render some of the fat.
    6. I prefer to make this with dry sherry rather than traditional Chinese Shaoxing rice wine as, in my experience, the North American offerings of this product are extremely salty and combine with the soy sauce to produce a result that tastes overwhelmingly of salt.
    Judith Finlayson http://judithfinlayson.com/

 

 

Posted in Beef, Pork & Lamb, Gluten-Free, Recipes.

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