Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 cup chlorophyll water (made by blending 2 cups of spinach with 1 cup of water and straining)
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups water
- 2 stalks green onions, chopped
- 1 tbsp sesame seeds
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a bowl, mix together chlorophyll water, soy sauce, rice vinegar, brown sugar, garlic, ginger, and black pepper.
2. Heat vegetable oil in a Dutch oven over medium-high heat. Add pork cubes and cook until browned on all sides.
3. Pour the sauce mixture over the pork and add 2 cups of water. Bring to a boil.
4. Reduce heat to low and cover the pot with a lid. Simmer for 2-3 hours or until the pork is tender and falls apart easily.
5. Once the pork is cooked, remove from the pot and set aside.
6. Increase the heat to high and reduce the sauce until it thickens.
7. Return the pork to the pot and stir to coat with the thickened sauce.
8. Serve hot, garnished with chopped green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning the pork, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 17g
Carbohydrates: 16g
Protein: 33g
Sodium: 1300mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or beef chuck.
- Chlorophyll water can be substituted with regular water or chicken broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Garlic and ginger can be substituted with garlic and ginger paste.
Variations:
- Add sliced onions and carrots to the pot for added flavor and nutrition.
- Use chicken instead of pork for a lighter version of the dish.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Browning the pork before braising adds flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Let the pork rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover Chloro-Braised Pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Chloro-Braised Pork in a large bowl or on a platter, garnished with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve the Chloro-Braised Pork with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Pickled cucumbers
- Steamed bok choy
Troubleshooting advice:
- If the sauce is too thin, reduce it further until it thickens.
- If the pork is tough, continue to simmer until it becomes tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food history:
Chloro-Braised Pork is a modern twist on traditional Chinese braised pork dishes. The addition of chlorophyll water adds a unique green color and a boost of nutrients to the dish.
Flavor profiles:
Savory, sweet, umami, with a hint of bitterness from the chlorophyll.
Serving suggestions:
Serve the Chloro-Braised Pork as a main dish for dinner or as part of a Chinese-inspired feast.
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