Braised pork with tangy coleslaw

via http://homecookingrocks.com/braised-pork-with-tangy-coleslaw/

Ingredients

• a slab or pork belly (shoulder will work too), about 400 grams
• 2 tbsps. of cooking oil
• 1/4 c. of light soy sauce
• 1/2 c. of rice wine
• 2 to 3 tbsps. of sugar
• 1 star anise
• 3 whole cloves
• 1 bay leaf
• 6 peppercorns
• 3 cloves of garlic, crushed
• a thumb-sized piece of ginger, sliced
• salt, to taste
• For the coleslaw:
• half a head of white cabbage, finely shredded
• 1 large carrot, peeled and julienned
• 2 to 3 tbsps. of mayonnaise
• 1 tbsp. of pickle relish
• 1 tbsp. of lemon juice
• salt and pepper, to taste

Instructions

1. Heat the oil in a frying pan.
2. Add the pork and sear on all sides.
3. Add the rest of the ingredients except the salt. Bring to the boil, lower the heat, cover and simmer for 45 minutes to an hour or until the pork is very tender.
4. If the liquid dries up before the pork is done, pour in water, a quarter cup at a time.
5. Halfway through the cooking time, taste the sauce. Add salt, if needed (adding more soy sauce will make the pork too dark and you don’t want that — you want the pork to be a shade of reddish brown).
6. When the pork is done, scoop it out of the sauce. Place on a cutting board and cool for about five minutes before slicing.
7. While waiting for the pork to cool, make the coleslaw. Just dump everything together in a bowl and toss.
8. To serve, arrange the pork slices on a plate. Spoon the coleslaw on the side.

Quick notes

The braising sauce can be strained and served on the side.

Preparation time: 10 minute(s)

Cooking time: about 1 hour(s)

Number of servings (yield): 2 to 3

My notes:

• I added a quarter cup of water to the rest of the braised pork ingredients
• For the coleslaw, I wanted the KFC taste and so I used 3 tbsps of miracle whip instead of mayonnaise and 1 tbsp of tarragon vinegar instead of 1 tbsp of lemon juice.

I finally found a perfect roast pork recipe!