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Miso & ginger braised pork with pickled chillies
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Serves: 4 - 6
1.5kg pork shoulder, cut into 4cm cubes
2 tsp salt
40g miso paste
50g light brown sugar
120ml Shaoxing wine
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
3 tbsp vegetable oil, plus extra if needed
4 cloves garlic, chopped
40g ginger, sliced coarsely without peeling
1 tbsp cornflour (optional)
For the pickled chillies
2 fresh red chillies
100ml Chinese rice vinegar
1 tbsp caster sugar
1. Mix the pork with the salt in a non-metallic bowl, cover and place in the fridge for at least 1 hour, or up to 12 hours if possible. If you are short on time, leave the mixture at room temperature for 30 minutes while you prepare the other ingredients.
2. Place the miso paste, light brown sugar, Shaoxing wine, both soy sauces and oyster sauce in a mixing bowl. Mix well. Set aside.
3. Heat 2 tbsp oil in a large saucepan or casserole dish. Brown the pork pieces in batches, adding more oil if it sticks. Remove with a slotted spoon once browned. In the same saucepan, heat the remaining oil. Sauté the garlic and ginger for 2 minutes until fragrant, then return the pork to the saucepan, followed by the sauce and 500ml water.
4. Bring to the boil, then reduce the heat to low, cover and cook for 40 minutes. Remove the lid and continue cooking over a low heat
for another 30-40 minutes until the meat is sticky, soft and tender.
5. Meanwhile, pickle the chillies. Slice the chillies. Heat the vinegar, 50ml water and sugar in a small saucepan until the sugar has dissolved. Pour over the sliced red chillies and set aside at room temperature.
6. When the meat is cooked you might need to thicken the sauce. If so, mix the cornflour with 2 tbsp cold water, add to the pork and stir until thickened. Remove from the heat. Discard the ginger pieces, if liked. Serve with the pickled red chillies. Rice or noodles and some blanched leafy greens make ideal accompaniments.
Ping’s tipTo turn your leftover braised pork into pork noodle soup, boil 2 large eggs for 6 minutes, then run under cold water. Peel, then submerge in 250ml beetroot juice, turning occasionally, until they turn magenta. Bring half the braised pork from the main recipe to the boil with 1.8L chicken stock and 1 tsp salt, then simmer gently for 8-10 minutes until piping hot. Remove the meat with a slotted spoon and shred it. Season the stock with more salt or light soy sauce and simmer gently. Cook 200g flat rice noodles according to pack instructions, then drain and divide between 4 bowls. Top with the pork, some ribbons of cucumber and thinly shredded iceberg lettuce. Ladle over the piping hot stock, top each with half a drained egg and some pickled chillies from the main recipe. Serve with lime wedges to squeeze over. Slurp to your heart’s content. Or keep all the ingredients separate and have everyone assemble their own bowl.
Typical values per serving:
for 4, with leftovers
This recipe was first published in July 2020.
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