Indonesian Braised Pork Shoulder Recipes

BABI CHIN INDONESIAN BRAISED PORK RECIPE

Steps:

• Cut the shallots in half and then peel and then slice into half-moon shapes approximately 2mm thick.
• Peel and mash your garlic into a puree.
• Cut your pork into 3-4cm cubes.
• Place a wok over a medium-high heat and toast the coriander seeds until they become fragrant (approximately 2 minutes).
• Grind the seeds in a pestle and mortar and then add 2 tablespoons of water continue to grind to form a coarse paste.
• Return the wok to the heat and when it is hot add the oil.
• Add the oil and stir fry the shallots for 2-3 minutes.
• Throw in the garlic and coriander paste and stir fry for a further minute.
• Pour in the soy sauce and the hoisin sauce and stir to combine.
• Add the pork belly and stir to coat
• Stir in the brown sugar, salt, cinnamon and cloves.
• Pour over the water and bring back to a boil and then reduce the temperature to a medium simmer.
• Cook for an hour uncovered until the sauce has reduced to a thick and glossy coating for the pork.

BRAISED HAWAIIAN PORK SHOULDER

Steps:

• Special Equipment: Butcher's twine
• In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
• Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture.
• Preheat the oven to 300 degrees F.
• Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours.
• Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid.
• Serve the pork with the Mashed Parsnips and Celery Root, if desired.

TASIA AND GRACIA'S INDONESIAN BRAISED PORK WITH JASMINE RICE

Steps:

• Place the onion and garlic in a food processor and process until smooth.
• Place the pork and flour in a large bowl. Toss to coat. Season with salt.
• Heat the oil in a large cast-iron skillet or a heavy-based frying pan over medium heat. Cook the pork, in batches, for 2-3 mins or until browned and caramelised. Transfer the pork to a plate.
• Add the onion mixture and ginger to the skillet or pan. Cook, stirring, for 1-2 mins or until slightly caramelised. Add the cardamom, cinnamon, cloves and coriander and cook, stirring, for 1-2 mins or until aromatic. Return the pork to the skillet or pan and stir until well combined.
• Add the kecap manis, white pepper and nutmeg to the skillet or pan. Stir to combine. Add enough water to completely cover the pork. Crumble over the stock cubes and add the tomato. Stir to combine. Reduce heat to low. Cover and cook for 1-1-1/2 hours or until the pork is very tender, adding more water if necessary.
• Meanwhile, cook the rice following packet directions.
• Sprinkle the pork mixture with fried shallot and serve with rice.

ASIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 300 degrees F.
• Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
• Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
• Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
• When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
• Serve the pork draped with the sauce.

ASIAN STYLE BRAISED PORK SHOULDER

Steps:

• Heat oven to 275°.
• For the sauce--In a bowl, mix the garlic, soy sauce, wine, ginger, 5 spice powder, cayenne, apricot preserves, marmalade, hoisin and broth--set aside.
• Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe.
• Saute the pork until browned, then remove to a plate.
• Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes.
• Add the meat back to the pan, then stir in the sauce mixture.
• Bring to a simmer, cover, and place the pan in the oven.
• Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily.
• Serve over white rice, if desired.

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

INDONESIAN-STYLE PORK ROAST

Steps:

• Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.

CAUCASUS-STYLE BRAISED PORK SHOULDER

Steps:

• Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
• Bring meat to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 350°F.
• Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
• Put oven rack in lower third of oven and preheat oven to 350°F.
• Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

ASIAN-INSPIRED BRAISED PORK SHOULDER

Steps:

• Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
• Heat a large stockpot over medium-high heat.
• Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
• Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.

CATALAN BRAISED PORK SHOULDER WITH DRIED FRUIT

Steps:

• Preheat oven to 325º.
• Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
• Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
• Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165º, about 1 1/2 hours.
• Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
• Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
• Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.