Braised Pork Shoulder In Hoisin-Wine Sauce With Dri

Name: Braised Pork Shoulder In Hoisin-Wine Sauce With Dried Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1 tablespoon sake (rice wine); 1 tablespoon hoisin sauce; 2 teaspoons brown sugar; 2 garlic cloves, minced; Roast:; 3 1/2 pounds Boston Butt pork roast, trimmed; 1 1/2 teaspoons salt; 2 cups chopped onion; 3 garlic cloves, minced; 1 cup fat-free, less-sodium chicken broth; 3/4 cup sake (rice wine); 1/4 cup hoisin sauce; 1 tablespoon chile paste with garlic; 10 pitted dried plums, halved

Servings: persons

Marinade:
1 tablespoon sake (rice wine)
1 tablespoon hoisin sauce
2 teaspoons brown sugar
2 garlic cloves, minced
Roast:
3 1/2 pounds Boston Butt pork roast, trimmed
1 1/2 teaspoons salt
2 cups chopped onion
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
3/4 cup sake (rice wine)
1/4 cup hoisin sauce
1 tablespoon chile paste with garlic
10 pitted dried plums, halved

1
To prepare marinade, combine first 4 ingredients, and rub evenly over pork. Cover and marinate pork in refrigerator 24 hours.
2
Preheat oven to 300u00b0.
3
To prepare roast, heat a Dutch oven over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 8 minutes, browning on all sides. Remove from pan. Add onion and garlic to pan; saute 2 minutes. Stir in broth, 3/4 cup sake, hoisin, and chile paste. Return pork to pan; cover and bake at 300u00b0 for 3 hours. Reduce oven temperature to 250u00b0 (do not remove pork from oven); cook 30 minutes. Remove pork from pan; let stand 15 minutes. Use two forks to pull apart pork into bite-sized pieces. Remove and discard any visible fat.
4
Strain wine mixture through a sieve over a bowl; discard solids. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before the fat layer reaches opening; discard fat. Add dried plums to pan; bring to a boil. Cook until sauce is reduced to 2 cups (about 10 minutes).
5
Perfect wine: Dr. Weims-Prum Wehlener Sonnenuhr Riesling Spatlese 2002 (Mosel-Saar-Ruwer, Ger- many), $ The pure, clean crispness and high acidity of German rieslings are great when juxtaposed with rich pork roasts. This riesling also has hints of apricot that work beautifully against the sweetness of the dried plums and Asian hoisin sauce in the roast.

1309

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Marinade:, 1 tablespoon sake (rice wine), 1 tablespoon hoisin sauce, 2 teaspoons brown sugar, and more.

Yes, Braised Pork Shoulder In Hoisin-Wine Sauce With Dried Plums falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork Shoulder In Hoisin-Wine Sauce With Dried Plums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions