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…
Heat the oil in a frying pan.
Add the pork and sear on all sides.
Add the rest of the ingredients except the salt. Bring to the boil, lower the heat, cover and simmer for 45 minutes to an hour or until the pork is very tender.
If the liquid dries up before the pork is done, pour in water, a quarter cup at a time.
Halfway through the cooking time, taste the sauce. Add salt, if needed (adding more soy sauce will make the pork too dark and you don’t want that — you want the pork to be a shade of reddish brown).
When the pork is done, scoop it out of the sauce. Place on a cutting board and cool for about five minutes before slicing.
To serve, arrange the pork slices on a plate. Spoon the coleslaw on the side.
For the cole slaw:
half a head of white cabbage, finely shredded
1 large carrot, peeled and julienned
2 to 3 tbsps. of mayonnaise
1 tbsp. of pickle relish
1 tbsp. of lemon juice
salt and pepper, to taste
Just dump everything together in a bowl and toss.