Filipino style braises encompasses Spanish and Chinese influences. And in this pork with potatoes and green beans braise, I'll infuse some flavors common to Chinese Schezuan and flavors of Manila. This simple braise will be on the pungent hot side of the tracks so get ready.
Do this first! Preheat your oven to 375 deg F.
INGREDIENTS (SERVES 4-6)
3 lbs. boneless pork butt shoulder. (may have leftovers which is all Yay Yay) Leave at room temperature for about 20-30 minutes, never cook a cold piece of meat it will not cook evenly.
1 tsp. cloves
2 tbsp. vegetable oil
3 8 garlic cloves crushed
2 inch ginger crushed
1 tbsp. Schezuapn peppercorns
2 cup of low sodium chicken broth
1/2 cup apple cider vinegar
1/4 cup or more fish sauce (patis)
4 tbsp. Yeo's Hot Bean Sauce
* If you can't find Yeo's Hot Bean Sauce, simply use any hot sauce, and 1 tsp. of fermented Chinese black beans.
3 large russet potatoes peeled and cut into slightly larger than bite-size pieces, and about 1 lb. of fresh trimmed green beans.
DIRECTIONS
1. In a medium sized stainless steel roasting pan, put it on your stove top over 2 burners over medium heat. Add oil, then cook the cloves, garlic and ginger for a few seconds until you can smell the aroma. Immediately add in the pork shoulder, and sear all sides creating a brown crust.
2. Carefully remove pan from stove top and turn off the burners. Add the Schezuan peppercorns to the bottom of the pan, spreading it evenly. Then pour in the chicken broth, apple cider vinegar, fish sauce, and Yeo's Hot Bean sauce. Using tongs, flip the pork shoulder to coat with the ingredients on the bottom of pan.
3. Cover the pan with foil, keeping on corner slightly loose.
4. Place in the center rack of the oven, and braise for about 1 1/2 hours. Remove from oven, and add in the green beans and potatoes, return to oven, then lower heat to 290 F. Deg. Cook for about 30 minutes longer. Then remove from oven and let it rest covered. Off the heat.
You can keep this warm on the counter up to an hour in the event you aren't eating right away. Make sure it is covered but some air can escape. When you are ready to eat, you can place it back in the oven and heat it up at 300 deg. F. for about 15-20 minutes.
Remove from oven, uncover foil, carefully remove the pork with some tongs and large carving fork or whatever you use that's comfortable. Place on cutting board, and slice pieces evenly. If it is fork tender, no problem, just scoop the meat as best as you can on to the serving platter. Scoop potatoes and green beens, and place them neatly around the pork, then drizzle the sauce from bottom of pan onto the pork. Yay! You got your meal. You can have salt and pepper on the table for your eaters, and even extra ramekins of fish sauce, hot sauce and even vinegar for them to dip into.
Serve with white rice, fried rice, or brown rice for a more healthy dish if someone may have a white rice issue.
Ron Sambrano Blogger
Do this first! Preheat your oven to 375 deg F.
INGREDIENTS (SERVES 4-6)
3 lbs. boneless pork butt shoulder. (may have leftovers which is all Yay Yay) Leave at room temperature for about 20-30 minutes, never cook a cold piece of meat it will not cook evenly.
1 tsp. cloves
2 tbsp. vegetable oil
3 8 garlic cloves crushed
2 inch ginger crushed
3 lbs pork shoulder or butt, tied from the butcher
1 tbsp. Schezuapn peppercorns
2 cup of low sodium chicken broth
1/2 cup apple cider vinegar
1/4 cup or more fish sauce (patis)
4 tbsp. Yeo's Hot Bean Sauce
* If you can't find Yeo's Hot Bean Sauce, simply use any hot sauce, and 1 tsp. of fermented Chinese black beans.
3 large russet potatoes peeled and cut into slightly larger than bite-size pieces, and about 1 lb. of fresh trimmed green beans.
DIRECTIONS
1. In a medium sized stainless steel roasting pan, put it on your stove top over 2 burners over medium heat. Add oil, then cook the cloves, garlic and ginger for a few seconds until you can smell the aroma. Immediately add in the pork shoulder, and sear all sides creating a brown crust.
2. Carefully remove pan from stove top and turn off the burners. Add the Schezuan peppercorns to the bottom of the pan, spreading it evenly. Then pour in the chicken broth, apple cider vinegar, fish sauce, and Yeo's Hot Bean sauce. Using tongs, flip the pork shoulder to coat with the ingredients on the bottom of pan.
3. Cover the pan with foil, keeping on corner slightly loose.
4. Place in the center rack of the oven, and braise for about 1 1/2 hours. Remove from oven, and add in the green beans and potatoes, return to oven, then lower heat to 290 F. Deg. Cook for about 30 minutes longer. Then remove from oven and let it rest covered. Off the heat.
You can keep this warm on the counter up to an hour in the event you aren't eating right away. Make sure it is covered but some air can escape. When you are ready to eat, you can place it back in the oven and heat it up at 300 deg. F. for about 15-20 minutes.
Remove from oven, uncover foil, carefully remove the pork with some tongs and large carving fork or whatever you use that's comfortable. Place on cutting board, and slice pieces evenly. If it is fork tender, no problem, just scoop the meat as best as you can on to the serving platter. Scoop potatoes and green beens, and place them neatly around the pork, then drizzle the sauce from bottom of pan onto the pork. Yay! You got your meal. You can have salt and pepper on the table for your eaters, and even extra ramekins of fish sauce, hot sauce and even vinegar for them to dip into.
Serve with white rice, fried rice, or brown rice for a more healthy dish if someone may have a white rice issue.
Ron Sambrano Blogger
© 2016
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