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RECIPE $ 4618 - "FLOWER POT" PORK SHOULDER - Monday, March 21, 2011

RECIPE $ 4618 - "FLOWER POT" PORK SHOULDER - Monday, March 21, 2011

CREATED Mar 21, 2011

EXECUTIVE CHEF JOSEPH ROZARIO / RUMBA

1 split bone-in pork shoulder (about 4 lbs) or 1 Boston butt roast

1 1/2 c water

3 c soy sauce

1 1/2 c rice wine vinegar

1/2 c mirin

1 1/2 c dark brown sugar

3 T molasses

4 T anise seeds

3 T ginger (peeled/crushed)

17 cloves garlic (peeled/crushed)

1 T crushed red pepper

Preheat oven to 300 degrees. Combine all ingredients in a roasting pan or pot with a tight fitting lid. Roast for 3 hours, turning meat every 30 minutes, cooking with the lid on. Remove lid and cook for another 20-30 minutes. Bone should be easy to pull out. Strain braising liquid and reserve. Once cool, remove fat and cube shoulder.

For the rice:

4 C uncooked jasmine rice

3 C water

1 C coconut milk

Method: Rinse rice to remove starch and debris. Cook in a rice cooker or steamer basket according to package directions.

 For the garnishes:

2 c tatsoi greens or your favorite mustard green (arugula, watercress)

1 sweet potato (peeled and shaved paper thin)

5 large purple cabbage leaves (marinated in 2T sesame oil and 2T seasoned rice wine vinegar)

Method: Rinse sweet potato and pan fry over medium-high heat until crispy (about 2 minutes). Char cabbage on a grill, in a skillet, or over open flame until wilted.

To serve: Place rice in a bowl. Reheat pork in strained sauce over stovetop. Top pork with raw tatsoi, crispy sweet potato, and charred cabbage. 

Serves 8