Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums

Name: Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons brown sugar; 1 Tbsp chile paste with garlic; 10 pitted dried plums, halved; 237 milliliters fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 3 garlic cloves, minced; 59 milliliters hoisin sauce; 1 Tbsp hoisin sauce; 473 milliliters chopped onion; 2 kilograms Boston Butt pork roast, trimmed; 177 milliliters sake (rice wine); 1 Tbsp sake (rice wine); 2 teaspoons salt

Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains about 31g of protein, 9g of fat, and a total of 299 calories. This recipe serves 10. A mixture of brown sugar, garlic cloves, boston butt pork roast, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

To prepare marinade, combine first 4 ingredients, and rub evenly over pork. Cover and marinate pork in refrigerator 24 hours.

Ingredients you will need

Dry Seasoning Rub

Pork

Preheat oven to 30

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Oven

To prepare roast, heat a Dutch oven over medium-high heat.

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Dutch Oven

Sprinkle pork with salt.

Ingredients you will need

Pork

Salt

Add pork to pan; cook 8 minutes, browning on all sides.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Remove from pan.

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Frying Pan

Add onion and garlic to pan; saut 2 minutes. Stir in broth, 3/4 cup sake, hoisin, and chile paste. Return pork to pan; cover and bake at 300 for 3 hours. Reduce oven temperature to 250 (do not remove pork from oven); cook 30 minutes.

Ingredients you will need

Chili Paste

Garlic

Hoisin Sauce

Broth

Onion

Pork

Sake

Equipment you will use

Oven

Frying Pan

Remove pork from pan; let stand 15 minutes. Use two forks to pull apart pork into bite-sized pieces.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Remove and discard any visible fat.

Strain wine mixture through a sieve over a bowl; discard solids.

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Wine

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Sieve

Bowl

Place a large zip-top plastic bag inside a 4-cup glass measure.

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Ziploc Bags

Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

Drain drippings back into pan, stopping before the fat layer reaches opening; discard fat.

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Frying Pan

Add dried plums to pan; bring to a boil. Cook until sauce is reduced to 2 cups (about 10 minutes).

Ingredients you will need

Prunes

Sauce

Equipment you will use

Frying Pan

Perfect wine: Dr. Weims-Prum Wehlener Sonnenuhr Riesling Spatlese 2002 (Mosel-Saar-Ruwer, Ger- many), $ The pure, clean crispness and high acidity of German rieslings are great when juxtaposed with rich pork roasts. This riesling also has hints of apricot that work beautifully against the sweetness of the dried plums and Asian hoisin sauce in the roast.

Ingredients you will need

Hoisin Sauce

Prunes

Riesling