Dinner · Thai · 15 min
Braised Pork Shoulder with Ginger and Thai Basil
- Calories
- 824
- Protein
- 68g
- Carbs
- 86g
- Fat
- 21g
Ingredients
- 279.7 g Pork, fresh, shoulder, whole, separable lean only, raw
- 82.2 g Couscous, dry
- 200.0 g Carrots, raw
- 4 ml TAMARI SAUCE
- 15 g THAI BASIL
- 100 g Celery, raw
Method
- 01Slice 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.
- 02In 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.
- 03Return 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.
- 04Meanwhile, 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.
- 05Finish the braise by stirring in a generous handful of fresh Thai basil leaves, letting them wilt in the residual heat.
- 06Plate 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.
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