This recipe results in beautifully juicy pork with so much flavour thanks to the garlic, ginger, tamari, guajillo and Arbol chiles. The pork is fantastic with rice and fresh or steamed vegetables. Don’t miss out on this fantastic Mexican Twist.
Sweet & Spicy Braised Pork
-1.3 kg pork cut into large, even-sized chunks, most fat removed
-6 to 8 garlic cloves, crushed
-3 tbsp fresh ginger, grated
-3 Arbol chiles, clean and cut in half
-1 guajillo chile, seeds and stem removed, cut onto three pieces
-½ cup tamari sauce or soy sauce *see notes
-½ cup honey
-½ cup chicken stock or water *see notes
-1 tbsp rice vinegar
-1 tbsp sesame oil
-1 tbsp vegetable oil
-limes
-cilantro, roughly chopped
-green onions, sliced
1 Place a large oven-safe pan or Dutch oven over medium-high heat. Once hot, add the vegetable oil and sear the pork pieces on all sides. Once the pork has been browned, add the sesame oil, garlic, ginger and chiles. Stir for a couple of minutes until fragrant.
2 Pour the tamari or soy sauce followed by the honey and the chicken stock or water (see notes below). Add next the rice vinegar. Stir and make sure the pork pieces have been in contact with the liquid on all sides. The liquid does not need to come above the pork.
3 Bring the liquid to a boil and then lower the temperature to a minimum, cover the pan with a lid and cook for about two hours on the stovetop. Check around the hour mark to turn the pork pieces. Cover and continue cooking for another hour or until the pork pulls apart. If using the oven, transfer the pan or Dutch oven to a 160C oven and cook for about 2 hours or until the pork is tender and perfectly cooked. We recommend flipping the pork pieces halfway.
4 Once the pork is tender, remove it from the pan. Strain the liquid to remove all the solids. Return the liquid to the pan and simmer on medium-high heat on the stovetop until it reduces a bit, between 10 to 15 minutes.
5 Plate the pork and pour the sauce over it. Squeeze some lime juice over it and sprinkle it with sliced green onions and fresh cilantro. Serve with rice and vegetables.
Optional toppings
-radish
-sesame seeds
-salsa macha for an additional kick! Link to our favourite Salsa Macha recipe here.
Notes
- If you use tamari, add chicken stock to the dish. If you use soy sauce, we recommend using water instead since soy sauce has more salt than tamari.
- Using Arbol chiles will make this dish just slightly spicy and with a lot of flavour. Use only guajillo to keep only flavour and colour.
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