|Slow-Cooked Asian Pork Shoulder|
So, anytime I see an interesting recipe for braised anything, I eagerly try to adapt it to the slow cooker.
On Secrets of a Restaurant Chef, Anne Burrell introduced an Asian version of a braised pork shoulder. Since I've gone gluten-free three months ago, my Asian food options have been limited. So, this was a perfect opportunity to 1) use my slow cooker 2) enjoy Asian flavors 3) try an updated slow cooker recipe.
Braising: Traditional vs. Slow CookerBasic Steps of Braising in a Dutch/French Oven: I wish I had this cult classic from Le Creuset
- Sear the Meat
- Saute the Mirepoix (i.e., aromatics)
- Sear the Meat My slow cooker allows me to pull out the pan and cook on the stove top.
- Simply add Mirepoix over meat (i.e., aromatics) You can sauté in advance in you'd like, but I don't.
- Pour liquid into pan Generally, this is stock. Some recipes call for wine or vinegars. Typically you should reduce the amount of liquid used in a slow cooker, if using a traditional recipe.
- Braise Set for 3-4 hours on High, or 8 hours on Low
Tip: If your recipe calls for vegetables, cut them into larger rather than smaller pieces to prevent them from over-cooking.
Recipe for Slow-Cooked Asian Pork Shoulder
Adapted from Burrell's recipe
- One 3-pound pork shoulder, sliced into 4 to 5 steaks Mine was about 4 lbs with bone-in, so I sliced where the meat
- Kosher salt & pepper
- 5 cloves garlic, smashed and finely chopped
- One 2-inch piece ginger, peeled and grated over my microplane
- 1/2 cup soy sauce I used gluten-free tamari from San-J
- 1/2 cup rice wine vinegar
- 1 cup chicken stock (I used 1 cup homemade turkey stock and 1 cup homemade vegetable stock, which ended up being too much)
- 1/2 cup brown sugar
- 1/4 cup sambal oelek
- 3 star anise
- Zest and juice of 1 orange, zest removed in wide strips with a peeler
- Season room temperature pork generously on both sides.
- Add EVOO to pan set on high heat over stove.
- Sear pork on all sides until brown. Remove from the pan and reserve. Discard drippings from pan. Then, return pork to pan.
- Add all the ingredients for the sauce in the pan. Cover pan and set slow cooker on High for 3-4 hours.
- When the pork is cooked and tender, remove pork from pan.
- Place pan over over medium heat on stove, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency. Serve the pork with reduced sauce poured over. Based on my photo below, I did not reduce my sauce enough. But, it still tasted great.
|Asian Braised Pork served with Pickled Vegetable Salad|
Happy Birthday to my best friend, Sunny, for whom I made this meal.
Do you have any modern takes on slow-cooker recipes? If so, please share below.