Ingredients with Measurements:
- 2 lbs pork shoulder, trimmed and cut into 2-inch pieces
- 1 cup uncooked white rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sake or dry white wine
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pork, onion, garlic, ginger, soy sauce, brown sugar, rice vinegar, sake or white wine, and water. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through.
3. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Stir the cornstarch mixture into the slow cooker and cook on high for an additional 15-20 minutes, until the sauce has thickened.
4. Meanwhile, cook the rice according to package instructions.
5. Serve the braised pork over the cooked rice, drizzled with sesame oil and garnished with chopped green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 19g
Carbohydrates: 45g
Protein: 30g
Sodium: 1600mg
Sugar: 22g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- White rice can be substituted with brown rice or quinoa.
- Sake or white wine can be substituted with chicken or vegetable broth.
Variations:
- Add vegetables such as carrots, bell peppers, or mushrooms to the slow cooker for added nutrition and flavor.
- Use chicken or beef instead of pork.
- Add a spicy kick by adding red pepper flakes or sriracha to the sauce.
Tips and tricks:
- Trim the excess fat from the pork before cooking to prevent the dish from becoming too greasy.
- For a richer flavor, sear the pork in a pan before adding it to the slow cooker.
- To make the dish gluten-free, use tamari instead of soy sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the braised pork and rice in a bowl, garnished with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
- Steamed or roasted vegetables such as broccoli or bok choy.
- A side salad with a light vinaigrette dressing.
Suggested side dishes:
- Steamed or roasted vegetables such as broccoli or bok choy.
- A side salad with a light vinaigrette dressing.
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water until desired thickness is achieved.
- If the pork is tough, cook it for an additional hour or until tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised pork rice is a popular Taiwanese dish that is typically served as a street food. It is made by slow-cooking pork in a savory sauce and serving it over rice.
Flavor profiles:
Savory, sweet, and slightly tangy.
Serving suggestions:
Serve the braised pork and rice in a bowl, garnished with chopped green onions and sesame seeds.
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