Caramel-Braised Pork
- 2 lb. boneless pork shoulder roast, cut into 2 1/2- to 3-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1/2 cup plus 2 Tbs. sugar
- 1 Tbs. fresh lemon juice
- 2 Tbs. water
- 2 Tbs. plus 2 tsp. soy sauce
- 2 Tbs. plus 2 tsp. fish sauce
- 1 cup diced pineapple (1/4-inch cubes), plus residual juices
- 1/4 cup sake
- 1 Tbs. coarsely ground pepper
- 2 pieces fresh ginger, each 1 inch thick, peeled
- 1 sweet potato, about 9 1/2 oz., peeled and cut into 1/2-inch cubes
- 2 green onions, white portion only, with root end attached
- 1 green onion, white and green portions, julienned
- Steamed white rice for serving
- Produce
- 1 cup diced pineapple (1 4-inch cubes)
- Ginger, fresh (2 pieces)
- Green onion (3)
- Sweet potato (1)
- Meat
- Pork shoulder, boneless roast (2 lb.)
- Condiments
- Fish sauce (2 2/3 Tbs.)
- Soy sauce (2 2/3 Tbs.)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Pepper, coarsely ground (1 Tbs.)
- Sugar (5/8 cup)
- Vegetable oil (1 Tbs.)
- Pasta & Grains
- White rice (1)
- Drinks
- Lemon juice, fresh (1 Tbs.)
- Water (2 Tbs.)
- Beer, Wine & Liquor
- Sake (1/4 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
5 people saved this recipe.
