Asian-Slow Cooked Pork

Instructions

WHAT TO GET

Pork marinade

2 tablespoons

½ cup sugar

¼ teaspoon white pepper

6 tablespoons hoisin sauce

⅓ cup ketchup

⅓ cup sherry

2 tablespoons honey

6 roasted garlic cloves

½ bunch cilantro leaves

2 tablespoons minced fresh ginger

1- 3 pound piece pork butt (cut into a few chunks, trimmed of fat)

Braise Ingredients

Marinated pork butt

1 tablespoon salt

1 teaspoon pepper

½ teaspoon creole seasoning

2 tablespoons hot sesame oil

⅓ cup flour

2 tablespoons minced ginger

6 garlic cloves

⅓ onion, small diced

2 teaspoons crystal hot sauce

3 cups low-sodium chicken stock

¼ cup small sliced crimini mushrooms

1 orange. cut into wedges, and seeds pulled out with a tweezer

Rice

1 teaspoon wild mushroom salt

2 cups cooked rice

1 tablespoon hot sesame oil

3 cloves minced garlic

¼ cup chicken stock

1 head baby bok choy, roughly chopped

2 brown tomatoes, small diced

1 tablespoon butter

2 tablespoons small diced yellow bell pepper

2 tablespoons small diced red bell pepper

WHAT TO DO

Pork

1. Whisk together all marinade ingredients (except pork), and when thoroughly mixed add pork and marinate for 2 to 3 hours

2. Remove pork from excess marinade and season with salt, pepper, and creole, setting aside

3. In medium-high heated skillet, bring hot sesame oil to heat

4. Add onion, ginger, and garlic and flour, stirring frequently

5. When onions brown, add pork, orange slices, and crystal hot sauce

6. When pork sears on all sides, add chicken stock and bring pot to a simmer, allowing to simmer for 3 hours, stirring occasionally

7. Serve in bowl over rice

Rice

1. In large skillet, bring sesame oil and butter to medium high heat

2. Add all ingredients and bring to high heat, stirring frequently for about 2 minutes

 

Ingredients
  • ½ cup sugar
  • ¼ teaspoon white pepper
  • 6 tablespoons hoisin sauce
  • ⅓ cup ketchup
  • ⅓ cup sherry
  • 2 tablespoons honey
  • 6 roasted garlic cloves
  • ½ bunch cilantro leaves
  • 2 tablespoons minced fresh ginger
  • 1- 3 pound piece pork butt (cut into a few chunks, trimmed of fat)
  • Marinated pork butt
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • ½ teaspoon creole seasoning
  • 2 tablespoons hot sesame oil
  • ⅓ cup flour
  • 2 tablespoons minced ginger
  • 6 garlic cloves
  • ⅓ onion, small diced
  • 2 teaspoons crystal hot sauce
  • 3 cups low-sodium chicken stock
  • ¼ cup small sliced crimini mushrooms
  • 1 orange. cut into wedges, and seeds pulled out with a tweezer
  • 1 teaspoon wild mushroom salt
  • 2 cups cooked rice
  • 1 tablespoon hot sesame oil
  • 3 cloves minced garlic
  • ¼ cup chicken stock
  • 1 head baby bok choy, roughly chopped
  • 2 brown tomatoes, small diced
  • 1 tablespoon butter
  • 2 tablespoons small diced yellow bell pepper
  • 2 tablespoons small diced red bell pepper

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