Ingredients
- Serves 4-6
- 800g pork shoulder
- 100g fresh ginger, sliced thinly
- 2 Tbsp miso paste
- 1 Tbsp dried mushrooms
- 1 medium onion, sliced thinly
- 1 medium leek, sliced thinly (green reserved for later)
- 1 dried red chilli
- 4 spring onions, sliced thinly
BRAISED PORK AND LEEKS WITH BROTH
Method
- Place the shoulder of pork in either a slow cooker or large pot with lid and cover with cold water, add ginger, miso paste, onion and white of leek, dried mushrooms and chilli and bring to a slow boil
- Remove any froth that may rise to the surface and discard
- Lower the heat to a gentle simmer and cook for 2 hours or longer if in slow cooker
- You want the meat to be very juicy and tender and if there is any fat it should be soft and gelatinous
- When this is cooked, remove the meat and taste the stock
- Adjust seasoning if necessary
- Serve the meat with the stock in a deep bowl, sprinkle with sliced green of leeks, with rice in a side bowl
Comments
We eat more and more meals like this at home. Using exceptional quality meat and keeping it clean and simple with flavourings will leave you with a nourishing and satisfying meal. I like to serve this with steamed brown rice and perhaps a few wilted greens.
Thanks to Waitaki Bacon and Ham – pork shoulder and Ettrick Gardens – leeks, for providing the ingredients used in the demonstration at the market
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