Orange and Cinnamon Braised Pork Shoulder
Ингредиенты
- 1 boneless shoulder pork roast, about 4 lbs (2 kg), untied
- 2 tablespoons (30 ml) olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon (2.5 ml) ground turmeric
- 1 cup (250 ml) orange juice
- 1 cup (250 ml) chicken broth or water
- 1/2 cup (125 ml) rice vinegar
- 1/2 cup (125 ml) brown sugar
- 1/4 cup (60 ml) soy sauce
- 1 sliced small orange, seeded
- 2 small cinnamon sticks
- 4 slices fresh ginger, peeled
- 3 tablespoons (45 ml) fresh lemongrass, finely chopped
- 2 small whole dried chili peppers (or hot pepper flakes to taste)
- Salt and pepper
Инструкция
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In an ovenproof pan, brown the roast on all sides in the oil. Season with salt and pepper. Set aside.
- In the same pan, soften the onion and garlic with the turmeric for about 2 minutes. Add the remaining ingredients and the reserved roast. Bring to a boil. Cover and bake for about 3 hours or until the meat is fork-tender. Turn the meat three times during cooking. Remove the cinnamon sticks, ginger, and hot peppers. Degrease the cooking juices, if desired. Serve with jasmine rice and sautéed broccoli.
