Cassie’s Ruminations

Aki’s Braised Pork Shoulder

This recipe comes from my local Central Market. They often have recipes near their weekly specials, and this one was a real winner! The only thing I changed was using about 1/4 tsp of dried red pepper flakes instead of whole dried chiles, as I could not find my little stash of them. I made some quick braised brussels sprouts to go with the meat.

Aki’s Braised Pork Shoulder
Serves 6-8

2 tbsp canola oil
6 large cloves garlic, peeled and quartered
2-1/2 cups water
1 cup soy sauce
1/2 cup sake
3 tbsp sugar
1 bunch green onions, ends trimmed and cut into 3 inch pieces
1 3-inch long piece of fresh ginger, peeled and sliced into 1/4 inch rounds
1-3 whole dried red chile peppers

In a large skillet, heat the canola oil over medium heat. Add the garlic and fry until just turning brown and fragrant. Using a slotted spoon, remove the garlic to the crockpot, leaving as much of the oil as possible. Return the pan to the heat and add the pork shoulder. Brown on all sides, 2-3 minutes per side. While the roast is browning, whisk together the water, soy sauce, sake, and sugar. Stir in the onion, ginger, and chiles and set aside. When the roast is browned, place it in the crockpot and pour the garlic oil over the top. Pour the liquid mixture over the top as well and cook on low for 8 hours. If desired, serve over rice.