Raise the red lantern (red braised pork, slow cooker style)
Pork second courses
I came up with this recipe after noticing the many recent “crock pot” questions on Food52 “Hotline”. Red braised pork was a favorite of Chairman Mao as his origins were in Hunan. From what I’ve read he ate it almost every day. After the Long March, Mao was established in Beijing and ordered a crock pot for his chef, probably in “harvest gold” with a little flower on the outside. I take inspiration from that as well as from the other Great Helmsman, David Chang. This dish combines Chinese, Korean and American ideas about braised pork. Traditional red braised pork would use pork belly, but I’m using shoulder because it stands up well to long slow cooking and in the end, after about six hours, you will end up with something that resembles pulled pork as well as a great sauce to go along. I’d suggest serving this with basmati rice as a side. The ingredients I’ve chosen might seem odd at first but each is in there for a reason. Depending on the size of your slow cooker you can certainly deploy a larger piece of pork shoulder. <br />Please do store and refrigerate any leftover sauce, pork or rice in separate containers. You can make great Ssam Bar style burritos the next day or LA Koreatown style with shredded cabbage or kimchi and American cheese (yes, really). <br />
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