Asian Style Braised Pork Shoulder |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I had this boneless pork shoulder-it was on sale, and my husband bought a whole bunch. Not a whole lot of variety out there for braised pork shoulder recipes-I think there are about 4 recipes recycled on the whole internet, lol. I looked and didn't find any that I had all of the ingredients for, so I took some stuff out of the fridge and cupboards came up with this one. It's really easy, and delicious. Ingredients:
3 tablespoons oil |
2 1/2-3 lbs boneless pork shoulder, trimmed and cut into almost bite-size cubes |
3 bulbs shallots, sliced |
6 cloves garlic, minced |
1/2 cup low sodium soy sauce |
1/4 cup white wine |
1 1/2 teaspoons fresh ground ginger |
1/2 teaspoon five-spice powder |
1/8-1/4 teaspoon cayenne pepper |
1/4 cup apricot preserves |
1/4 cup orange marmalade |
2 tablespoons hoisin sauce |
1/2 cup chicken broth |
cooked white rice, for serving with,if desired |
Directions:
1. Heat oven to 275°.
2. For the sauce-In a bowl, mix the garlic, soy sauce, wine, ginger, 5 spice powder, cayenne, apricot preserves, marmalade, hoisin and broth-set aside.
3. Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe.
4. Saute the pork until browned, then remove to a plate.
5. Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes.
6. Add the meat back to the pan, then stir in the sauce mixture.
7. Bring to a simmer, cover, and place the pan in the oven.
8. Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily.
9. Serve over white rice, if desired.
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