Caramel Braised Pork
From valinkenmore 15 years ago
- 150 minutes to make
- Serves 4
The signature style of chef Pichet Ong of Batch in New York City is "blurring the line between savory and sweet to create a unique mix of flavors, textures and temperatures." Here, he braises hearty pork shoulder roast and fresh pineapple in a savory-sweet sauce seasoned with plenty of black pepper. Read more I made this last night and it was fantastic. See less
Ingredients
- 2 lb. boneless pork shoulder roast, cut into 2 1/2- to 3-inch cubes shopping list
- kosher salt and freshly ground pepper, to taste shopping list
- 1 Tbs. vegetable oil shopping list
- 2/3 cup sugar shopping list
- 1 Tbs. fresh lemon juice shopping list
- 2 Tbs. water shopping list
- 3Tbs. soy sauce shopping list
- 1 cup diced fresh pineapple (1/4-inch cubes), plus residual juices shopping list
- 2/3 cup sake shopping list
- 1 Tbs. coarsely ground pepper shopping list
- 2" piece fresh ginger, sliced thin shopping list
- 1 sweet potato, about 9 1/2 oz., peeled and cut into 1/2-inch cubes shopping list
- 2 green onions, white portion only shopping list
- 1/2 red bell pepper, cut in 1/2" pieces shopping list
- 1 green onion, white and green portions, julienned shopping list
- Steamed white rice for serving shopping list
How to make it
- Season the pork with salt and pepper. In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the oil. Working in batches, add the pork and brown on all sides, 7 to 8 minutes per batch. Transfer to a bowl.
- Add the sugar, lemon juice and water to the insert or fry pan and stir to combine. Increase the heat to high and cook, 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, pineapple and juices, sake, coarsely ground pepper, ginger, sweet potato and green onion
- Carefully add the soy sauce mixture to the caramel and return the mixture to a boil. Remove from the 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 cook on high according to the manufacturer?s 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.
- Spoon the sauce over the pork and garnish with the julienned green onion. Grind additional pepper on top and serve immediately with steamed white rice. Serves 4.
The Rating
Reviewed by 10 people-
Looks and sounds soooo good!
juels
in Clayton loved it
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Hmmmm..... my favorite flavors!
berry
in Myrtle Beach loved it
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yummy,thx
twill10
in Cape Girardeau loved it
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