Ingredients (4 servings)
1 kg pork roast (shoulder or loin)
1 onion, thinly sliced
3 garlic cloves, minced
2 tbsp fresh ginger, grated
1/3 cup soy sauce (or tamari for a gluten-free option)
¼ cup rice vinegar
2 tbsp honey or maple syrup
1 tbsp. sesame oil
1 cup chicken broth or water
1/2 can coconut milk
1 cinnamon stick (optional)
2 star anise
Salt and pepper to taste
Zucchini, Mushrooms, and Garlic
- 2 medium zucchinis, sliced into rounds or half-rounds
- 250 g mushrooms (button mushrooms or other varieties), sliced
- 3 garlic cloves, minced
- 1 tbsp. sesame oil
- Salt and pepper to taste
Garnish
- Chop ½ cup of fresh cilantro.
- 2 tbsp fresh ginger, grated
- 1/4 cup roasted peanuts, coarsely chopped
- Sesame seeds (optional)
Preparation
Asian-Style Braised Pork
- Meat
- Season the pork tenderloin with salt and pepper.
- Heat sesame oil in a Dutch oven or large pot over medium-high heat. Sear the pork on all sides until golden brown. Remove the pork and set aside.
- Aromatic Base:
- In the same pot, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- Braising:
- Return the pork to the pot. Add soy sauce, rice vinegar, honey, broth, cinnamon stick, and star anise. Bring to a boil, then reduce to a simmer.
- Cover and cook for 2–3 hours, turning the pork halfway through, until it is very tender and easily shredded with a fork.
Zucchini, Mushrooms, and Garlic
- Heat olive or sesame oil in a large skillet over medium-high heat.
- Add mushrooms and sauté until they release their liquid and begin to brown (about 5–6 minutes).
- Add garlic and zucchini. Cook for an additional 3–4 minutes, stirring frequently, until zucchini is tender but slightly crisp. Season with salt and pepper.
Assemblage
- Shred the braised pork and toss it with some of the cooking juices to keep it moist.
- Arrange the sautéed vegetables on a plate or in a bowl.
- Add a portion of shredded pork on top.
- Garnish with chopped cilantro, grated ginger, roasted peanuts, and sesame seeds if desired. Serve alongside carrot purée mixed with the remaining 1/2 can coconut milk.
