Three-Cup Pork

Three-Cup Pork

from foodandwine.com
Dinner
276 kcal / serving

Taiwan’s iconic three-cup technique of equal parts soy, rice wine, and sesame oil, transforms pork into glossy, caramel-rich bites brightened with ginger, garlic, and bursts of fresh basil in this slow cooker version.

Ingredients

  • ⅓ cuppacked dark brown sugar
  • ⅓ cupsoy sauce
  • 2 tablespoonsblack vinegar
  • 2 tablespoonscanola oil
  • 1boneless pork shoulder (boston butt), patted dry and excess fat trimmed
  • ⅝ cupmijiu (taiwanese rice wine) or shaoxing wine
  • 2 tablespoonstoasted sesame oil
  • 1piece fresh ginger, peeled and cut into thin matchsticks (about 1 tablespoon)
  • 2 smallfresh thai chiles, unseeded and thinly sliced (about 2 teaspoons)
  • 2garlic cloves, finely chopped (about 2 teaspoons)
  • 2 teaspoonscornstarch
  • 1 cuploosely packed fresh thai basil leaves
  • cooked white rice, for serving

Directions

  1. 1

    Stir together brown sugar, soy sauce, and vinegar in a 6- to 7-quart slow cooker; set aside. 2.

  2. 2

    Heat canola oil in a large Dutch oven over medium-high. Add pork; cook, turning occasionally, until browned on 2 to 3 sides, 12 to 18 minutes. Transfer pork to slow cooker, and set aside. Discard drippings, but do not wipe Dutch oven clean. Add mijiu to Dutch oven; cook over medium-high, undisturbed, for 2 minutes. Pour mijiu over pork in slow cooker; cover and cook on LOW until pork is very tender, about 6 hours. Adjust slow cooker to WARM, and braise for 2 more hours.

  3. 3

    Meanwhile, heat sesame oil, ginger, chiles, and garlic in a small skillet over medium-low. Cook, stirring constantly, until garlic is lightly golden, about 3 minutes. Transfer to a small heatproof bowl, and refrigerate until ready to use.

  4. 4

    Transfer pork from slow cooker to a medium bowl; loosely cover with aluminum foil, and keep warm. Skim off and discard as much fat as possible from braising liquid using a ladle or large spoon. Pour skimmed braising liquid into a liquid measuring cup; note the volume. For each 1 cup of liquid, measure 2 teaspoons cornstarch; set aside. Place 1/4 cup braising liquid in a small bowl; let cool for 5 minutes. Return remaining braising liquid to slow cooker. Adjust slow cooker to HIGH.

  5. 5

    Whisk together cooled 1/4 cup braising liquid and measured cornstarch until smooth; stir mixture into slow cooker along with reserved sesame oil mixture. Cook, partially covered, until liquid simmers and thickens into a sauce that lightly coats the back of a spoon, 45 minutes to 1 hour. Shred pork into large pieces, and add to thickened sauce; stir in basil. Serve pork and sauce with rice.