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Category: Pork
Prep Time: Cook Time: Total Time:
2 lb boneless pork shoulder roast, cut into
2 1/2-to-3-inch cubes
Kosher salt and freshly ground pepper
1 Tbsp vegetable oil
1/2 cup plus 2 Tbsp sugar
1 Tbsp fresh lemon juice
2 Tbsp water
2 Tbsp plus 2 tsp soy sauce
2 Tbsp plus 2 tsp fish sauce
1 cup diced pineapple (1/4-inch cubes), plus
residual juices
1/4 cup sake
1 Tbsp coarsely ground pepper
2 pieces fresh ginger, about 1 inch thick,
peele
1 sweet potato, about 9 1/2 oz., peeled and
cut into 1/2-inch pieces.
2 green onions, white portion only
1 green onion, white and green portions,
julienned
Season the pork with salt and pepper. In the stovetop-safe insert or in a large fry pan over medium-high heat, warm the oil. Working in batches, brown on all sides, 7 to 8 minutes per batch. Transfer to a bowl.
Add the sugar, lemon juice and water to the insert of fry pan and stir to combine. Increase the heat to high and cool; without stirring, until the mixture is a dark caramel color but not burned, about 5 minutes.
Meanwhile, in a small bowl, combine the soy sauce, fish sauce, pineapple and juices, sake, coarsely ground pepper, ginger, sweet potato and green onion roots.Carefully add the soy sauce mixture to the caramel and return the mixture to a boil. Remove from heat and stir in the pork.
Transfer the insert to the slow-cooker base. If using a regular slow cooker, transfer the pork and sauce to the cooker. Cover and cookon high according to the manufacturers instructions until the pork is tender, about 2 1/2 hours. Using a slotted spoon, transfer the pork to a warmed platter. If using a slow-cooker insert, set the insert over medium-high heat, bring the sauce to a boil and cook until thickened, 4 to 5 minutes. If using a regular slow cooker, transfer the sauce to a saucepan and boil the sauce as directed. If using a regular slow cooker, transfer the sauce to a saucepan and boil the sauce as directed. Remove the ginger pieces and discard.
Spoon the sauce over the pork and garnish with the julienned green onion. Grind additional pepper on top and serve immediately with steamed rice.
serves 4
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Caramel Braised Pork
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Category: Pork
Prep Time: Cook Time: Total Time:
2 lb boneless pork shoulder roast, cut into
2 1/2-to-3-inch cubes
Kosher salt and freshly ground pepper
1 Tbsp vegetable oil
1/2 cup plus 2 Tbsp sugar
1 Tbsp fresh lemon juice
2 Tbsp water
2 Tbsp plus 2 tsp soy sauce
2 Tbsp plus 2 tsp fish sauce
1 cup diced pineapple (1/4-inch cubes), plus
residual juices
1/4 cup sake
1 Tbsp coarsely ground pepper
2 pieces fresh ginger, about 1 inch thick,
peele
1 sweet potato, about 9 1/2 oz., peeled and
cut into 1/2-inch pieces.
2 green onions, white portion only
1 green onion, white and green portions,
julienned
Season the pork with salt and pepper. In the stovetop-safe insert or in a large fry pan over medium-high heat, warm the oil. Working in batches, brown on all sides, 7 to 8 minutes per batch. Transfer to a bowl.
Add the sugar, lemon juice and water to the insert of fry pan and stir to combine. Increase the heat to high and cool; without stirring, until the mixture is a dark caramel color but not burned, about 5 minutes.
Meanwhile, in a small bowl, combine the soy sauce, fish sauce, pineapple and juices, sake, coarsely ground pepper, ginger, sweet potato and green onion roots.Carefully add the soy sauce mixture to the caramel and return the mixture to a boil. Remove from heat and stir in the pork.
Transfer the insert to the slow-cooker base. If using a regular slow cooker, transfer the pork and sauce to the cooker. Cover and cookon high according to the manufacturers instructions until the pork is tender, about 2 1/2 hours. Using a slotted spoon, transfer the pork to a warmed platter. If using a slow-cooker insert, set the insert over medium-high heat, bring the sauce to a boil and cook until thickened, 4 to 5 minutes. If using a regular slow cooker, transfer the sauce to a saucepan and boil the sauce as directed. If using a regular slow cooker, transfer the sauce to a saucepan and boil the sauce as directed. Remove the ginger pieces and discard.
Spoon the sauce over the pork and garnish with the julienned green onion. Grind additional pepper on top and serve immediately with steamed rice.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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