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Ingredients
Pork
- 3 lb boneless pork shoulder fat cap trimmed; cut into large pieces
Pork and shallots
kosher salt to taste
Pork
2 tbsp vegetable oil for browning
Braise
- 2 medium orange
5 cloves garlic smashed- 1 3-inch piece fresh ginger finely chopped
⅓ cup soy sauce- ¼ cup mirin
- 2 tbsp brown sugar light or dark
¼ tsp crushed red pepper flakes
2 cups water
To finish
- ⅓ cup vegetable oil for frying the shallots
3 large Shallot thinly sliced- steamed jasmine rice to serve
- cilantro leaves and tender stems to serve
- mint leaves to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pat the pork dry and season with salt. Heat the browning oil in a heavy pot over medium-high heat. Brown the pork on all sides, working in batches if needed, about 8–10 minutes per batch.
- Peel one orange in broad strips, keeping the peel. Halve and juice both oranges, straining out seeds. The base batch will give roughly half to two thirds of a cup of juice.
- Return all the pork to the pot and add the orange peel and juice, garlic, ginger, soy sauce, mirin, brown sugar, pepper flakes and water. Bring to a boil, cover, lower the heat and simmer for 2 hours.
- Uncover and continue simmering briskly for about 1 hour, until the pork pulls apart easily and the sauce is thick enough to coat it. Keep an eye on the pot as the liquid reduces.
- Meanwhile, heat the shallot oil in a small saucepan over medium-high heat. Fry the shallots for 6–8 minutes, stirring occasionally, until golden and crisp. Lift out with a slotted spoon onto paper towels and season lightly with salt.
- Pull the pork into large pieces with a fork. Serve over rice with the reduced sauce, crispy shallots, cilantro and mint.
Notes
The base batch serves about 6–8; the serving control starts at 6.
The pork should be thoroughly cooked and tender after the long braise. If the sauce reduces too quickly before the meat is tender, lower the heat and add a little water.
