Asian Braised Pork Roast

Asian Braised Pork Roast

This roast, y’all. This roast. Meltingly tender, savory, sweet, a little tiny bit spicy, incredibly flavorful — and super simple. It’s hard to beat, particularly since pork shoulder blade roast is often on sale for under $2/lb. (I think I paid $1.77/lb for this one.) Leftovers keep quite well and are just as delicious, too; I should know, because I wouldn’t let anyone else touch them and ate them all up. Both the roommates liked this one quite a bit and were rather displeased at that outcome.

The recipe is sort of an Asian mishmash from Anne Burrell, same as the cucumber and daikon salad. It’s not too scary for more timid palates, though the salad itself might be; after all, braising a big hunk of meat is a tradition that dates back quite a while around these parts, and it’s only a few flavors in the glaze that might be unfamiliar. Though I didn’t find this noticeably spicy, you may want to omit the sambal for the spice-averse.

Asian Braised Pork Roast, adapted from Anne Burrell

1 3-4 lb. (ish) pork shoulder
Salt to taste
2-3 Tbsp. olive oil
5 cloves garlic, minced
2″ piece of ginger, peeled and grated
1/2 c. soy sauce
1/2 c. wine vinegar
3 c. chicken stock
1 c. oyster sauce
1/2 c. brown sugar
1/4 c. sambal oelek
zest and juice of 1 orange

Preheat the oven to 300F. Pat the pork shoulder dry and salt liberally.

Heat the oil over medium-high heat in a large Dutch oven. When it shimmers, put in the pork and sear each side until it’s nice and brown. Set it aside.

Add the garlic and ginger to the fat in the pan and cook ’em until they’re fragrant, about a minute. Add in the soy sauce and vinegar and keep it over high-ish heat until they’re reduced by half, then add in the chicken stock, oyster sauce, brown sugar, sambal oelek and orange bits. Stir well and bring it up to a boil. Taste for seasoning and then add the pork back to the pan, cover, and move to the oven. (Remember to turn the stove off.)

Cook the pork for an hour and a half, turning the pork over after an hour. Then remove the cover and cook for another half hour. Check the pork for tenderness. It ought to be pretty much falling apart. If it is, fish it out of the pot carefully and cover it with foil, putting the pot back on the stove and cooking the braising liquid down until it’s a shiny, sticky sauce. Serve the pork doused in it.

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~ by iliadawry on 18 March 2013.

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