Caramelized Pork

By chezus

Ingredients

• 1 1/2 pork butt shoulder
• 1 tablespoon olive oil
• zest of 1 lime
• kosher salt
• fresh cracked black pepper
• 1/2 fresno chili, minced
• 2 star anise
• 1 teaspoon fresh ginger, minced
• 1 1/2 cup chicken stock
• 1 1/2 cup coconut milk
• Caramel Glaze
• 6 tablespoons of sugar
• 4 tablespoons water

Details

Servings 2
Preparation time 20mins
Cooking time 270mins
Adapted from chezus.com

Preparation

Step 1

Preheat oven to 300. Season the pork with the lime zest, salt and pepper. Place a dutch oven over medium heat, and brown all sides of the pork shoulder. Add the chili, star anise, ginger and 1 cup of the stock and coconut milk; stir. Slide into the oven. After 1 hour, stir the mixture and add the other half cup of stock and coconut milk. Return to the oven and cook for another hour. Stir, baste the meat and cover with a lid. Continue to cook for 3 more hours, checking every 30 minutes. Add a little more chicken stock in need be.

15 minutes before the 3 hours is up, make the caramel glaze, by combining the sugar and water in a medium saucepan. Over medium heat, while stirring, cook the mixture until the sugar dissolves and it turns golden. Drizzle over the meat and lightly stir into the broth.

Continue cooking for 30 minutes. Remove from the oven. Let set for 10 minutes. Serve over noodles or rice.