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Spicy Braised Pork

This Asian-inspired braised pork takes some time to make, but it’s dead easy and so worth it. Just plan to marinate everything at least a day in advance to allow all the flavors to really permeate the meat.

One Boston Butt, about six pounds, trimmed of most fat

for the marinade/cooking liquid:

1 cup ginger, grated

1 cup carrot, grated

1 cup celery, chopped

2 cups of napa cabbage kimchi, chopped, and a little more to finish the dish

1 head of garlic, peeled and crushed

3 tablespoons fish sauce

3 tablespoons gochugaru (Korean chilli pepper flakes)

2 cups of strong plain black tea

1/2 cup molasses

1/2 cup rice wine vinegar

1. Mix all the marinade ingredients together and put them in a close-fitting container or ziplock bag with the pork. Seal it tightly, put it in the fridge and let it be for a day or so, giving the container a little shake or turn from time to time.

2. Take the pork out of the fridge to come to room temperature for about an hour and preheat your oven to 350 degrees.

3. Put the pork and marinade in a casserole dish with a lid. Use one where all the ingredients fit snugly.

4. Put the covered casserole dish in the oven and time it for an hour, and then turn the heat down to 180 degrees and leave it for five hours. No peeking.