Prepare to embark on a mouthwatering culinary journey that will transform your ordinary dinner into an extraordinary Asian-inspired feast! This Braised Garlic and Soy Pork recipe is the ultimate comfort food that promises to melt in your mouth and tantalize your taste buds with its rich, deep flavors. Imagine tender pork chunks slowly braised to perfection, infused with a harmonious blend of soy sauce, garlic, and brown sugar that will make your kitchen smell absolutely irresistible!
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- 2 pounds pork shoulder, cut into chunks
- 1/4 cup soy sauce
- 1/4 cup water
- 6 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 2 green onions, chopped
Instructions
- Pat the pork shoulder chunks dry with paper towels to ensure proper browning and seasoning adherence.
- Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat with a small amount of neutral cooking oil.
- Sear the pork chunks in batches, allowing each piece to develop a deep golden-brown crust on all sides. This process should take about 8-10 minutes total and will help develop rich flavor.
- Remove the browned pork chunks and set aside on a plate.
- In the same pan, add minced garlic and ginger, sautéing for 30-45 seconds until fragrant but not burned.
- Return the pork chunks to the pan and add soy sauce, water, and brown sugar. Stir to combine and ensure all meat is coated.
- Reduce heat to low, cover the pan, and let the pork braise slowly, stirring occasionally, for approximately 1 hour and 15 minutes.
- Check the meat periodically, ensuring there is enough liquid and the pork is becoming tender. Add a little more water if needed.
- The pork is done when it can be easily pulled apart with a fork and has a rich, dark color.
- Remove from heat and let rest for 10 minutes before serving.
- Garnish with freshly chopped green onions and serve hot with steamed rice or your preferred side dish.
Tips
- Choose the right cut: Pork shoulder (or Boston butt) is ideal for braising due to its marbling and ability to become incredibly tender when slow-cooked.
- Pat the meat dry before searing: This crucial step ensures a beautiful golden-brown crust that locks in flavor and creates a delicious exterior.
- Sear in batches: Don't overcrowd the pan when browning the meat. Giving each piece space helps develop a deep, rich color and prevents steaming.
- Low and slow is the key: Braising requires patience. Keep the heat low and cook slowly to break down the meat's connective tissues, resulting in melt-in-your-mouth tenderness.
- Monitor liquid levels: Check the pan periodically and add a little water if the braising liquid reduces too much to prevent burning.
- Let it rest: Allowing the meat to rest for 10 minutes after cooking helps redistribute the juices, ensuring each bite is moist and flavorful.
- Garnish wisely: Fresh chopped green onions add a bright, fresh contrast to the rich, deep flavors of the braised pork.
Nutrition Facts
Calories: 297kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 8g
Cholesterol: 80mg
