Recipe: Chinese-Style Braised Pork
Serve this weeknight pork dish with rice and bok choy
Ingredients
Chinese-Style Braised Pork
- 6 clove garlic, puréed
- 1 tbsp gingerroot, finely minced
- 1 tsp cracked black peppercorn
- 1 tsp dry mustard
- 1/2 tsp salt
- 3 lb pork shoulder or blade (butt) roast, trimmed
- 1/2 cup soy sauce, preferably reduced-sodium
- 1/4 cup dry sherry
- 2 tbsp brown sugar, packed
- 3 star anise
- 1/4 cup green onions, chopped
Makes: 6 servings
Prep time: 8 – 24 hours
Cook time: 4 hours, 15 minutes – 8 hours, 15 minutes
Total time: 12 hours, 15 minutes – 32 hours, 15 minutes
Chinese-Style Braised Pork Cooking Directions
In a small bowl, combine garlic, ginger, peppercorns, mustard and salt. Rub all over meat. Cover and refrigerate overnight or for up to 24 hours, turning several times, if possible.
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.
In a bowl, combine soy sauce, sherry, brown 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.
Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson
Photographs by Colin Erricson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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