Between now and the New Year, I’ll be posting holiday dinner ideas. Some will be new recipes; others will be recipes I have already published but are worth re-featuring because they are both delicious and picture-pretty, and sufficiently festive as demanded by the season. This braised pork with tangy coleslaw recipe was originally published in June 5, 2011. The pork can be cooked a day ahead, chilled and reheated slowly with the remaining cooking liquid half an hour before serving time.
There is simply nothing that can compare to the texture of slow cooked meat. Moist and tender with fat that melts in the mouth. Oooh, just thinking about this dish now makes me hungry. Unfortunately for me, there’s none left. Speedy and I feasted on the pork and vegetables one day last week, I forget now which day, but it was one of those days when I couldn’t access the blog so I wasn’t able to post it immediately. The blog is fine now (have you noticed how much faster the pages load?) and it’s time to share to the world a recipe that will leave you asking for a second helping.
Another East meets West dish. The flavors of the pork are indisputably Asian while coleslaw, or raw cabbage salad, is very much Western. And they were just so good together.
And just what makes the braised pork Asian? The spices and seasonings that went into the sauce in which it cooked. Ginger, cloves, star anise, soy sauce, rice wine… »