Prepare to embark on a tantalizing culinary adventure that will transport your taste buds straight to the heart of Asian cuisine! This Braised Hand of Pork with Rice and Oriental Flavours is not just a recipe—it's a symphony of rich, complex flavors that will make your kitchen smell like a gourmet restaurant and turn an ordinary meal into an extraordinary dining experience. With tender, fall-apart meat infused with aromatic spices and a luxurious braising technique, this dish promises to become your new go-to recipe for impressing family and friends.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 hand of pork
- 2 cups jasmine rice
- 4 cups chicken stock
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 bunch green onions, chopped
- 1 tbsp chili paste
Instructions
- Begin by preparing the ingredients. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. This will help achieve fluffy rice.
- In a large bowl, combine the soy sauce, sesame oil, minced ginger, minced garlic, and chili paste. Mix well to create a marinade.
- Place the hand of pork in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
- After marinating, remove the pork from the refrigerator and let it sit at room temperature for about 15 minutes before cooking.
- In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of sesame oil over medium-high heat. Once hot, add the marinated hand of pork and sear it on all sides until browned, about 4-5 minutes per side. This step enhances the flavor of the meat.
- Once the pork is browned, remove it from the pot and set it aside on a plate. In the same pot, add a bit more sesame oil if needed, then add the chopped green onions and sauté for 2-3 minutes until fragrant.
- Pour in the chicken stock and bring it to a gentle simmer. Return the hand of pork to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid.
- Reduce the heat to low and let the pork braise for about 2 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally to ensure it doesn’t dry out; add more stock if necessary.
- While the pork is braising, prepare the jasmine rice. In a separate pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Once the pork is done braising, carefully remove it from the pot and let it rest for a few minutes. Strain the braising liquid to remove any solids, if desired, and return the liquid to the pot to keep warm.
- To serve, slice the hand of pork into pieces and place it over a bed of jasmine rice. Drizzle some of the warm braising liquid over the top for added flavor. Garnish with additional chopped green onions if desired.
- Enjoy your Braised Hand of Pork with Rice and Oriental Flavours!
Tips
- Marinating is key: Allow the pork to marinate for at least 30 minutes, but overnight is even better for deeper flavor penetration.
- Searing matters: Take time to properly brown the meat before braising. This creates a delicious flavor base and helps seal in moisture.
- Low and slow is the golden rule: Braising requires patience. Keep the heat low and cook slowly to ensure the meat becomes incredibly tender.
- Check liquid levels: Always ensure the pork is partially submerged during braising. Add more stock if it starts to look dry.
- Rest the meat: After braising, let the pork rest for a few minutes before slicing to help retain its juices.
- Choose the right pot: A heavy-bottomed Dutch oven or pot with a tight-fitting lid works best for even heat distribution and moisture retention.
- Don't skip straining the braising liquid: This step removes excess fat and creates a cleaner, more refined sauce to serve with your pork.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
