Saturday, February 7, 2009

Feb 07: Braised Pork

Walking through the market and spied a pork shoulder with the skin on. Bone-in and with skin! I couldn't pass it up. The bone and outer layer just adds lots of flavor to a dish, especially a braise.

Today's braise contains....
2 to 3 T Fermented Black Beans, soaked and rinsed
1 Shallot, sliced
1 T Ginger, sliced
2 Cloves Garlic, smashed
2 T Oyster Sauce
2 T Soy Sauce
3 C Chicken Stock

The pork was marinaded 24 hours with soy sauce (3T) and fresh garlic (crushed).

Lightly brown the pork in a heavy pot (about 5 minutes)... add the rest of the ingredients (less the stock) to saute with the meat (another 5 minutes). Finally, add the stock and bring to a simmer... Cook for 2 to 3 hours.

With an hour left, add potatoes. Typically, taro would be used.

After 3 1/2 hours, the dish is ready. The pork is falling off the bones which makes it easy to shred and defat. The flavor of the black beans permeates the meat and potatoes.


Anonymous said...

You made my mouth water! Fabulous dish! :)

Anonymous said...

Very nice recipe as always great photos. Still on your Asian fad!!!

Jo said...

Oh my goodness, this looks oh so.... good!

Eat4Fun said...

Thanks! The dish turned out nicely. I should have used taro for the classic touch. :)