Tuesday, October 30, 2012

Buttery Soy-Braised Pork

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I don't have a sweet tooth. What I do have is a fat tooth, impacted and impossible to remove -- one whose roots can be traced to, among other things, a pork chop recipe my mom learned from my papa as a kid growing up in Hawaii. It is as delicious as it is simple: pork chops, browned in a healthy pat or two of butter, are finished in a quick simmering bath of soy sauce and water. The pork chops were occasionally dry, but the sauce - the sauce! Only the annual Christmas Scattergories game inspired the same kind of family drama like the fights over the last bit of sauce-sopping sticky white rice. 

When I moved out on my own, making these pork chops always reminded me of home. Frustrated by how often the chops dried out, I decided to replace them with thick chunks of pork shoulder, and added a bit of chili sauce to round out the sweet and savory elements with a subtle touch of heat. The result is a bit of piggy braised heaven. Serve over a steaming bowl of rice, or shred with a fork and serve in a tortilla with some kale sauteed in lemon and garlic to create a new Filipino fusion taco trend - what you and your dining companions end up fighting over is up to your pantry. 

Ingredients
Servings: 2
Prep Time: 1 hour

1/2 lb Boneless Pork Shoulder, cut into 2" pieces
3 Tablespoon Butter, Unsalted
3/4 Cup Soy Sauce
3/4 Cup Water
1 Tablespoon Sriracha, or more to taste

In a saucepan or small pot just large enough to fit the pork in one even layer, melt the butter over medium heat. Add the pork in a single layer and cook until well-browned, about 8-10 minutes.


Meanwhile, in a small bowl, whisk together soy sauce, water, and sriracha. Pour over pork, adding more water if necessary to just cover pork. Bring to a boil, cover, reduce heat to low and simmer, stirring occasionally, for 45 minutes or until tender. Serve in chunks or shred.

Nutrition Info (1 Serving):
Calories 320, Total Fat 16.5g, Sat. Fat 7.4g, Cholest. 111.6mg, Sodium 2,831.1mg, Carb. 4.7g, Fiber 0.4g, Sugars 1.8g, Protein 36.5g

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