Close
Prep Time:1 hr 15 minsAdditional Time:2 hrs 30 minsTotal Time:3 hrs 45 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:1 hr 15 minsAdditional Time:2 hrs 30 minsTotal Time:3 hrs 45 minsServings:12Yield:12 servings
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBrine & Pork4cupswater1/2 cup prepared shio koji (see Tip) or white miso½cuppacked light brown sugar⅓cupkosher salt6clovesgarlic, peeled5bay leaves2tablespoonswhole peppercorns4cupsice5poundsboneless pork shoulder, trimmed and cut into 8 piecesBraise1tablespoongrapeseed or canola oil1largeonion, sliced¼cupwater2cupslow-sodium chicken broth115-ounce can no-salt-added whole tomatoes½cupdry white wine2tablespoonshoneyChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
Brine & Pork
4cupswater
1/2 cup prepared shio koji (see Tip) or white miso
½cuppacked light brown sugar
⅓cupkosher salt
6clovesgarlic, peeled
5bay leaves
2tablespoonswhole peppercorns
4cupsice
5poundsboneless pork shoulder, trimmed and cut into 8 pieces
Braise
1tablespoongrapeseed or canola oil
1largeonion, sliced
¼cupwater
2cupslow-sodium chicken broth
115-ounce can no-salt-added whole tomatoes
½cupdry white wine
2tablespoonshoney
Chopped fresh parsley for garnish
Directions
To brine pork: Combine water, shio koji (or miso), brown sugar, salt, garlic, bay leaves and peppercorns in a large pot. Bring to a simmer. Cook until the sugar and salt dissolve. Transfer to a large bowl and add ice. When the ice is melted, add pork. Refrigerate for 24 to 36 hours.
Remove the pork from the brine (discard brine) and let stand at room temperature for 30 minutes.
Preheat oven to 250 degrees F. Pat the pork dry.
To braise pork: Heat oil in a large pot over medium-high heat. Add half the pork and cook until browned on all sides, about 5 minutes. Transfer to a clean plate. Repeat with the remaining pork. Add onion and water to the pot and cook, scraping up any browned bits, until softened, about 5 minutes. Stir in broth, tomatoes, wine and honey; bring to a simmer. Return the pork to the pot. Cover and bake until the pork is fork-tender, 2 to 3 hours.
Spoon the sauce over the pork and vegetables and sprinkle with parsley, if desired.
To make ahead
Brine pork (Step 1) for up to 36 hours.
Tip
Primarily used as a marinade, shio koji has a similar taste to sake or miso, all of which contain the Japanese fermenting agent koji, usually made from rice. Purchase prepared shio koji at Asian markets or online. If you buy the powdered version, prepare it according to the package instructions before using it in this recipe.
Associated Recipe
Ginger Pickled Carrots
Originally appeared: EatingWell Magazine, July / August 2020
Rate ItPrint
Nutrition Facts(per serving)307Calories18gFat8gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
