Honey-Soy Braised Pork Shoulder

Honey-Soy Braised Pork Shoulder

Photo by: Photo: Andrew McCaul; Styling: Suzette Kaminski

• YIELD: Serves 8
• COOK TIME:8 HOURS
• PREP TIME:5 MINUTES
• COST PER SERVING:$2.44
• COURSE: Main Dishes

Ingredients

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup chili-garlic sauce (such as Sriracha)
• 2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
• 1 4-lb. pork shoulder, trimmed and cut into 2-inch pieces
• 1 1/2 tablespoons cornstarch
• Salt and pepper
• Cooked rice, optional

Preparation

1. In a small bowl, whisk together soy sauce, honey, chili-garlic sauce and ginger until well combined. Place pork shoulder in slow cooker, pour sauce over meat and stir to coat. Cover and cook on low until pork is tender, 7 to 8 hours.

2. Using a slotted spoon, transfer meat to a large bowl. Remove 1/2 cup sauce to a small bowl and whisk in cornstarch. Whisk cornstarch mixture back into slow cooker and cook, stirring once or twice, until thickened, about 5 minutes longer. Season with salt and pepper and pour over meat. Serve with rice, if desired.

Nutritional Information

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• Amount per serving
• Calories: 380
• Fat: 16g
• Saturated fat: 6g
• Protein: 45g
• Carbohydrate: 11g
• Fiber: 0.0g
• Cholesterol: 152mg
• Sodium: 971mg

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All You MAY 2011

Chinese Red-Cooked Pork Shoulder

Chinese Red-Cooked Pork Shoulder

    *   1/4 cup(s)  packed brown sugar
    * 1/4 cup(s) dry sherry
    * 1/4 cup(s) seasoned rice vinegar
    * 1/4 cup(s) plus 1 tbsp. reduced-sodium soy sauce
    * 1 medium onion, chopped
    * 1 piece  (2 inches) fresh ginger, peeled and thinly sliced into rounds
    * 2 clove(s) garlic, crushed with press
    * 2 strip(s) (3" by 3/4" each) fresh orange peel
    * 1 stick(s) cinnamon
    * 1 whole(s) star anise
    * 1 bag(s) (1 pound) peeled baby carrots
    * 4 pound(s) well-trimmed boneless pork shoulder, cut into 1 1/2-inch chunks*
    * 2 package(s) (10 ounces each) frozen broccoli florets, thawed

Directions

   1. In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
   2. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.
   3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes about 13 cups.

Swedish Meatballs

Ingredients (serves about 4)
5 slices of white bread or sourdough with 1/4 cup of milk or cream

1/2 chopped onion1 lb. of ground pork or breakfast links
1lb. ground chicken or turkey
2 eggs
1 beef bouillon cube
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice (optional)
1 tablespoon oil
Salt and pepper to taste
Serve with boiled white or red potatoes
and whole cranberry sauce


Cream Gravy Ingredients
1 beef bouillon cube
1/4 cup of flour
1 cup of water
1 cup of milk or half and half milk
Salt and pepper to taste

Directions for Cream Gravy
Prepare cream gravy by heating flour for a couple of minutes and slowly whisk in water, milk and finally add a bouillon cube. Stir over medium heat about 10 minutes until gravy thickens.


Directions for Swedish Meatballs
Preheat oven to 350 degrees. Chop or tear white bread into small pieces and soak with 1/4 cup of milk or cream in a large bowl. Saute chopped onion with one bouillon cube in a tbsp. of oil for 5 minutes until soft. To bowl of bread and milk add ground pork and chicken (or turkey), 2 eggs, sauteed onion, nutmeg, allspice and salt and pepper. Mix well and form small one- to two-inch meatballs and place on a lightly greased cookie sheet. Oven bake for 45 minutes. When meatballs are done, serve topped with cream gravy, boiled potatoes (red or white) and whole cranberry sauce. Load your Netflix DVD of Ingmar Bergman's "Smiles of a Summer Night" and enjoy the Chef's movie director themed dish.


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