Braised Pork Shoulder with Ginger and Thai Basil

Slice the lean pork shoulder into 1-inch cubes. Heat a heavy-bottomed braising pot over medium-high heat. Sear the pork until deeply browned on all sides, then remove.

In the same pot, sauté finely diced carrots and celery until softened and fragrant. Add the tamari and a splash of water, scraping the bottom of the pan to release the fond.

Return the pork to the pot, add enough water to just cover the meat, and bring to a gentle simmer. Cover and braise on low heat for 90 minutes until the pork is fork-tender.

Meanwhile, prepare the couscous by pouring 150ml of boiling water over it in a bowl, covering, and letting it sit for 5 minutes before fluffing with a fork.

Finish the braise by stirring in a generous handful of fresh Thai basil leaves, letting them wilt in the residual heat.

Plate by spooning the tender pork and braising liquid over a mountain of fluffy couscous. Garnish with a final scattering of fresh basil and serve immediately.