Spicy Braised Pork
Spicy Braised Pork
Can’t tell you how tasty this is. I’ve had it on tacos, on salad, on a sandwich, on its own, you name it, it’s just good! The meat falls apart and it’s juicy, tender and aromatic. And yet, its the stove that does ninety per cent of the work. That’s just as irresistible as the dish itself isn’t it!
Ingredients for 2
1.5 pounds boneless pork shoulder, cut into chunks
1 tbs vegetable oil
1 1/2 teaspoons kosher salt
1/2 onion
4 cloves garlic
1 cup orange juice
1/4 cup cow’s milk
1 cup water
3 Tbs brown sugar
1 bay leaf
1 tsp freshly ground pepper
2 Tbs chipotle in adobo
How to:
Heat up a large heavy bottom pot or dutch oven and add the pork chunks. Leave them to sear undisturbed for about 2 minutes or until they easily detach from the bottom and are slightly golden. Keep browning them on all sides in that manner.
Add remaining ingredients, stir to combine and bring to a simmer. Lower the heat to low and cover the pot. Let it cook for 2 hours. An hour into the cooking process, flip the meat and check that liquid is still covering the meat between a third and half way. If lower, add hot water to cover meat by a third.
When it’s ready, take it out of the pot. Degrease the sauce by using a grease separator cup or by placing a paper towel flat on the surface to absorb the fat. Dress the pork with the sauce as is, or, reduce the sauce to the consistency of thick cream by gently simmering it on low heat until it reaches that consistency. Garnish with cilantro and thin red onion slices. Great served with salsa on the side.
