Asian Braised Pork Shoulder w/ Crispy Rice

Made with Campo Grande pork which is basically the wagyu of pork. Braised it slowly and it came out tasting like heaven.

Prep List

• Avocado oil x 2 tbsp

• Pork shoulder 1.5 lbs, cubed

• Onion x 1, cut into chunks

• Ginger x 2 tbsp, minced

• Garlic x 4 cloves, peeled, smashed

• Shaoxing cooking wine x 1/2 cup

• Chicken stock x 1-2 cups (enough to just nearly submerge beef)

• Veal Demi x 2 tbsp

• Soy sauce x 2-4 tbsp to taste

Recipe

• Preheat oven to 325F. Meanwhile, heat dutch oven over medium high heat add avocado oil then add cubed pork shoulder and sear on all sides until well browned (in batches if necessary to avoid crowding). Remove from the pan and set aside.

• Add onion to pan and turn off heat. Let side for 3 minutes to naturally deglaze.

• Turn heat back on to medium. Add ginger and garlic to the pan. Pour in the cooking wine to deglaze and scape the bottom with a wooden spoon to release all the browned bits. Cook 2 minutes to reduce by 75%.

• Pour in chicken stock and veal demi then stir to combine. Add soy sauce to taste (2-4 tbsp). Taste it as you add the soy sauce little by little until reaching desired saltiness. Transfer the browned pork back into the pot and bring to a boil. Turn off the heat, cover the pan, and transfer to the preheated oven. Cook for 2-4 hours.

• Remove pot from the oven. With a slotted spoon remove the beef and onions and set aside. Strain the liquid if you’d like or just place the pot with the liquid over medium heat and cook until slightly thickened. Plate the meat and onions over rice. Spoon sauce over. Enjoy immediately.