RECIPE: Stewed Hoisin pork

As a Private Chef I always find myself with a plethora of random ingredients. On this occasion I found myself with a pork bone that still had a considerable amount of meat. Rather than fight the meat off the bone, I decided to give it a quick boil, shred the meat off and transform it into this asian inspired stewed hoisin pork. The recipe is created to use leftover pork so if you are looking to use fresh raw pork, you may need to make some adjustments.

Serve this dish with pork broth rice, a sprinkle of minced green onions, and a sprinkle of sesame seed or Furikake (if you have it!)

Stewed Hoisin Pork

Prep: 10 Mins | Cook: 60 Mins | Servings: 4 servings

Ingredients:

• 2 Tb Olive Oil

• 1 pound shredded pork

• 1 large carrot, sliced thin enough to soften in the pan without mushing

• 1/2 Tb powdered ginger

• 1/4 cup honey

• 1 Tb Chili Crunch (or Sriracha)

• 1 Tb Rice Vinegar

• 1/4 cup soy sauce

• 1/3 cup hoisin sauce

• 2 Tb grated apple

• 1/3 cup water

• salt to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the the pork and pan fry for a few minutes. Add the carrots, ginger, honey, chili crunch, and saute for a minute until fragrant and sticky.

2. Deglaze the pan with soy sauce and then add the hoisin sauce, grated apple, and water. Stir and cook until the sauce slightly thickens, about 5-10 minutes. (Add up to 1/2 cup water if sauce is too thick). Adjust seasoning as needed.