Honey-Soy Braised Pork With Lime and Ginger
Updated March 5, 2020
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
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Ingredients
- 3 to 4pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut into 2 pieces
- 8large garlic cloves, smashed and finely chopped
- 3tablespoons minced fresh ginger (from one 3-inch piece)
- 1teaspoon red-pepper flakes, plus more to taste
- 2teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
- 1cup tamari or low-sodium soy sauce (see Tip)
- 1cup honey
- 1tablespoon toasted sesame oil
- Cooked rice, noodles or lettuce cups, for serving
- Toasted sesame seeds, sliced scallions and chopped cilantro, for topping
Nutritional analysis per serving (8 servings)
668 calories; 38 grams fat; 13 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 38 grams protein; 1281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Step 2
Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Step 3
Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- Step 4
While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
- Tamari, a gluten-free Japanese fermented soy product similar to soy sauce, is generally a little less salty than grocery store soy sauce, and it works slightly better in this recipe.
Private Notes
Comments
Really excellent! I followed other cooks' tips and used only 1/2 cup tamari, 1/2 cup chicken stock, 1/2 cup honey, 1/2 tbsp sesame oil; all other ingredients as stated. I did sear the pork chunks first (old habit, but I do think it helps!), then cooked everything in the InstantPot for 70 minutes w/ 20 minute natural steam release, and it was perfection. Served with jasmine rice, quick pickled cucumbers and red onions, scallion-ginger sauce, and lettuce cups.
Made this in the instant pot, pressure cooked for 30 min. Added a cup of water so that the sauce wouldn't burn while getting up to pressure. After 30 min, took lid off and let it boil until sauce reduced down.
I made about a quarter of the recipe, using 2 large, boneless country-style ribs. They're a shoulder cut, but more manageable for 2 people. I cooked it on the stove top for the entire time (about 2 hours for the "ribs.") I turned the leftovers into a sort of warm Asian pork salad: I shredded the meat and added it (and leftover juices) to some freshly cooked rice noodles, cilantro, green onions, and grated carrot. Both nights' meals were delish.
Made this both ways; original and with the 1/2 C soy, 1/2 C stock, 1/2 C honey ratio. I much prefer the latter. There was an issue with burning, toughness and saltiness with original ratios. Two hours then flip for another hour at 325 works well for me. I make it at least once a month. Often serving it with mini tortillas and red cabbage slaw for a mini Asian taco vibe. Highly recommend this one!
Outstanding recipe and results. We prepared a smaller portion and scaled accordingly. The recipe is deceptively simple, yet delivered a terrific result. We did slightly reduce the honey and that worked really well. It all fit snugly and happily in an enameled cast iron dutch oven. Will be putting this on repeat in our favourite recipes. All braising should be so easy and with such great flavour.
This went well with rice and spicy cucumber salad. But if you save the gravy it makes separately, this pork also makes fantastic tacos for leftovers without the overly Asian taste that the sauce brings. So versatile!