Hawaiian Braised Pork Shoulder
Votes: 3
Time: 3 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Hawaiian Braised Pork Shoulder - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g pork shoulder or lower edge of shoulder
- 2 cups chicken broth with or without spices
- 1 tbsp. pineapple juice
- 2 teaspoons red Hawaiian sea salt or coarse salt
- 1 tbsp. l. brown sugar
- 2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp crushed black pepper
- 1/4 cup canola oil (portioned)
- 1 chopped onion
- 1 piece ginger, sliced (8 cm)
- 4 crushed cloves of garlic
- Optional: kitchen string
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Cooking the dish according to the recipe:
- In a small bowl, combine brown sugar, salt, paprika, cumin, coriander and black pepper.
Cut the pork into 4 equal portions, then tie each piece with string. Sprinkle each piece with 1.5 teaspoons of the spice mixture. - Heat 3 tablespoons of canola oil in a large Dutch oven over medium heat. Brown each piece of pork on all sides, then transfer to a plate. Add the remaining tablespoon of canola oil to the same Dutch oven, then add the onion, ginger, and garlic.
Sauté for 2 minutes. Pour in the pineapple juice and chicken broth and return the meat to the pan. Cover the pan with a lid, place it in the oven, and simmer until tender, about 2.5 hours. - Preheat oven to 150°C.
Remove the pork from the roasting pan and place the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of spice mixture and grill on low until golden brown and crispy but not burnt, about 2 minutes. Transfer the pork to a serving platter and serve drizzled with the braising sauce.
Serve the meat with parsnip puree if desired or celery root.
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