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Braised pork with tangy coleslaw

  • 1minutes

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Source: casaveneracion.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsCopper, Natrium, Fluorine, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. a slab or pork belly (shoulder will work too), about 400 grams

  2. 2 tbsps. of cooking oil

  3. 1/4 c. of light soy sauce

  4. 1/2 c. of rice wine

  5. 2 to 3 tbsps. of sugar

  6. 1 star anise

  7. 3 whole cloves

  8. 1 bay lead

  9. 6 peppercorns

  10. 3 cloves of garlic, crushed

  11. a thumb-sized piece of ginger, sliced

  12. salt, to taste

  13. For the coleslaw:

  14. half a head of white cabbage, finely shredded

  15. 1 large carrot, peeled and julienned

  16. 2 to 3 tbsps. of mayonnaise

  17. 1 tbsp. of pickle relish

  18. 1 tbsp. of lemon juice

  19. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a frying pan.

  2. Add the pork and sear on all sides.

  3. 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.

  4. If the liquid dries up before the pork is done, pour in water, a quarter cup at a time.

  5. 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).

  6. When the pork is done, scoop it out of the sauce. Place on a cutting board and cool for about five minutes before slicing.

  7. While waiting for the pork to cool, make the coleslaw. Just dump everything together in a bowl and toss.

  8. To serve, arrange the pork slices on a plate. Spoon the coleslaw on the side.

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