Honey & Soy Braised Pork
Ingredients
3-4 pounds pork butt/shoulder bone in
1 cup low sodium soy sauce
1/2 cup honey
1/2 cup coconut aminos
1/4 rice vinegar
Juice of 2 limes
4 cups stock (I used pork stock but beef, chicken, or veg will be good)
1 red onion
1 green bell pepper
1 large pice of fresh ginger
3 red chilis
Salt & pepper (to taste)
Method
Preheat your oven to 325°F. Place a large, heavy-bottomed pot on medium-low heat to start bringing it to temperature. Rinse the meat and thoroughly pat it dry before seasoning with salt and pepper on all sides.
Prepare the bell pepper, onion, chili’s, and ginger by largely dicing them.. For the sauce, combine the soy sauce, coconut aminos, rice vinegar, honey, and lime juice. Whisk until combined and set aside.
Add about 3 tbsp of oil to the bottom of the pot and turn the heat up to high. Sear the pork on all sides until a nice golden-brown crust forms (about 3-5 minutes per side, including the edges).
Once the meat is seared, add the veggies, sauce, and stock. Cover with a lid and place in the preheated oven for 3 hours.
After 3 hours, remove the pot from the oven and take off the lid. Allow it to sit for 30 minutes uncovered. Remove the meat from the pot; it should be nice and tender, starting to fall apart. Place the meat in a large bowl.
Using an immersion blender (or a regular blender), blend the liquid and veggies left in the pot once the meat has been removed. Blend until mostly smooth. Pour the sauce through a fine mesh strainer into a bowl to remove any remaining chunks. Add the sauce back to the pot and place on medium heat. Reduce the sauce by half.
While the sauce is reducing, use your hands to pull the meat apart, removing the bone and adding salt to taste.
Once the sauce has reduced, add the meat back into the sauce to warm it up. Serve with sliced scallions and white rice. Enjoy!
NotesI like to use a Dutch oven for this recipe, as it works very well.
This recipe is easy to overcomplicate, but all it really involves is searing the meat, adding the veggies, sauce, and stock, and then forgetting about it for a while. Once the pork is tender, pull it apart, blend and reduce the sauce, and then serve.
Feel free to add any spices you enjoy and serve with steamed rice and a vegetable. This is one of my favorite dishes now, so I hope you enjoy it!