Honey Soy Braised Pork Shoulder | GCBC15 Ep40

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower in calories, while brown sugar provides a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor profile.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Preheat the oven to 160 degrees Celsius.

Heat a large stew pot over high heat and add oil until hot.

Season the flesh side of the pork shoulder with plenty of salt and black pepper.

Sear the pork shoulder skin-side down in the pot until browned, then turn it over to brown the flesh side.

Prepare the marinade by combining honey, soy sauce, maple syrup, vinegar, and mirin in a bowl and whisking it together.

Cut onions into large pieces and add them to the pot around the pork.

Slice red chilies in half and add them to the pot along with ginger and garlic.

Pour the marinade over the pork and vegetables in the pot.

Add water to the pot to ensure there is enough liquid to prevent burning and to help with reducing the sauce.

Add chopped coriander and spring onion around the pork in the pot.

Cover the pot with a lid and place it in the oven for about three hours, checking for tenderness after two and a half hours.

Remove the pot from the oven and check the pork for tenderness; it should fall apart easily when touched with a fork.

Ladle some of the sauce over the pork before serving.

Garnish with sliced spring onions and a squeeze of lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens