Ingredients for Braised Ginger Pork
- Pork Loin
- All Purpose Flour
- Sesame Oil
- Chicken Broth
- 1/2 cup soy sauce
- Sherry Wine
- 1 medium onion, chopped
- Garlic Clove
- Ground Ginger
- Red pepper flakes (to taste)
- Dried Red Pepper Flakes
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How to Make Braised Ginger Pork
- Place 1 lb boneless pork shoulder, cut into 1-inch cubes, into a large zip-type plastic bag.
- Add 1/4 cup all-purpose flour to the bag and shake until the meat is evenly coated.
- Remove the floured pork to a plate. Repeat with remaining pork, adding more flour if needed.
- Heat 2 tablespoons vegetable oil in a large Dutch oven or skillet over medium-high heat.
- Add half of the pork to the hot oil and brown on all sides, about 3-4 minutes per side. Remove the browned pork and set aside.
- Brown the remaining pork in the same manner. Remove and set aside.
- Pour off any excess oil from the pan, leaving about 1 tablespoon in the pot.
- Add 1/4 cup dry sherry to the pan and cook for 1 minute, scraping up any browned bits from the bottom.
- Add 1 medium onion, chopped; 4 cloves garlic, minced; and 1 inch ginger, grated. Cook until softened and translucent, about 5 minutes.
- Stir in 1/2 cup soy sauce and 1 cup chicken stock or water.
- Return the pork to the pan. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the pork is very tender.
- Serve the braised pork over hot cooked rice or Chinese noodles. Garnish with chopped green onions and red pepper flakes (to taste). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
4g
Fat
62g
Carbs
3g
