Sweet-and-Sour Braised Pork
Perfect for a buffet or a large dinner or for when you want to cook for one night and eat for a few following, this is my take on the various pork stews served throughout Southeast Asia. It should be quite sweet and quite strong. (One of the traditional ingredients is salted bean curd, a cheeselike concoction that is—like nam pla, page 500—a bit of an acquired taste. I’d include it here, but it’s quite difficult to find. Dried shrimp, page 185, equally legitimate, are a good alternative, as are fermented black beans, page 207). Serve this over white rice with a simple stir-fried or steamed vegetable. If you are in a hurry, use boneless pork, cut into 2-inch chunks; the dish will be ready in less than an hour. But I like the big presentation.
Recipe information
Yield
8 or more servings
Ingredients
Preparation
Step 1
Put the pork in a pot that is large enough to hold it and has a lid. Add the nam pla, sugar, onions, ginger, dried shrimp, and about 1 quart water. Bring to a boil, then cover and adjust the heat so the mixture simmers steadily but not violently. Cook, checking every half hour or so to make sure the mixture is not drying out—add water if it is—until the pork is tender, 2 hours or more.
Step 2
Transfer the pork to a large platter. Turn the heat to high and reduce the liquid to about 2 cups; it should be quite syrupy. Stir in the garlic and vinegar and cook for another 2 or 3 minutes; you don’t want the garlic to mellow entirely. Carve the pork and serve with the sauce, garnished with cilantro.
