cateory: courses
Braised Pork with Spicy Soy Sauce
Reviews: 198
Ingredients:
-
Here’s one of those high-mileage dishes that you cook
once and eat many times. You can, of course, eat it hot
(with lots of rice or noodles and stir-fried vegetables), but
I like to make it in advance, refrigerate, and skim off the
fat, then slice the meat and use it in one of three ways:
reheated in the sauce, cold in sandwiches, or added to
stir-fries or rice or noodle bowls.
- 1 fresh hot chile, seeded and minced, or 1 dried hot chile, seeded and crumbled, or to taste
- 2 pounds boneless pork shoulder, excess fat removed, cut into chunks
- 1/2 cup soy sauce or nam pla (Thai fish sauce) or half of each
- 1/4 cup sugar
- 1/2 cup chicken, beef, or vegetable stock (to make your
own, see vegetable stock
) or water - 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 cup thinly sliced onion
- 2 tablespoons freshly squeezed lime juice
- Salt and lots of freshly ground black pepper
How to make
Braised Pork with Spicy Soy Sauce
Braised Pork with Spicy Soy Sauce
- Combine all the ingredients except for 1 tablespoon of the lime juice and the salt and pepper in a large pot with a lid. If you have the time, let the mixture sit, refrigerated, for up to a day.
- Bring to a boil over medium-high heat, turn the heat down to a minimum, and cook, covered, stirring every 10 minutes or so, until the pork is tender, less than 1 hour. (At this point, you may refrigerate the dish for a day or two before proceeding.)
- Remove the lid, raise the heat, and boil until the liquid is reduced to less than 1 cup, about 10 minutes.
- Taste, add plenty of pepper and some salt if necessary, taste again, and add more pepper, chile, or soy sauce as needed. Sprinkle with the remaining lime juice and serve immediately or refrigerate and use as described above.
Comments for
Braised Pork with Spicy Soy Sauce
Braised Pork with Spicy Soy Sauce
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