Asian Style Braised Pork Shoulder Food

BRAISED PORK IN SWEET SOY SAUCE

Steps:

• Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
• In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
• Garnish with green onions. Serve over noodles or steamed rice.

ASIAN STYLE BRAISED PORK SHOULDER

Steps:

• Heat oven to 275°.
• 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.
• Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe.
• Saute the pork until browned, then remove to a plate.
• Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes.
• Add the meat back to the pan, then stir in the sauce mixture.
• Bring to a simmer, cover, and place the pan in the oven.
• Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily.
• Serve over white rice, if desired.

ASIAN-INSPIRED BRAISED PORK SHOULDER

Steps:

• Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
• Heat a large stockpot over medium-high heat.
• Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
• Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.

SHANGHAI-STYLE BRAISED PORK

Steps:

• Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
• Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
• Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
• Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
• Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
• Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.