Honey-Ginger Braised Pork Rice Bowls
Found on page 157 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf
This is such a great way to cook pork leg or arm roasts, which are a lot like pork shoulder, rendering them fall-apart tender. Like my pulled pork, I make this in the slow cooker because it’s so easy. I’ll stack as many roasts in there as will fit, which makes plenty to feed a crowd or have leftovers for a few more meals. The balance of flavors in this dish are phenomenal – sweet honey, spicy ginger, and lots of bright citrus – and the pork is perfect for topping a bowl of steamed rice or Chinese egg noodles. Add some steamed baby bok choy or sautéed sugar snap peas and dinner is ready! Leftovers are delicious tucked into a sandwich or tossed in a salad.
Makes 6 to 8 servings.
- 5 to 6 pounds bone-in pork leg or arm roasts (about 2), or 1 pork shoulder roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup packed light brown sugar
- Zest and juice of 1 medium orange
- Juice of 2 medium limes (about 4 tablespoons)
- 3 cloves garlic, minced
- 1 tablespoon peeled and grated fresh ginger
- Hot steamed white or brown rice, for serving
- 4 green onions (white and green parts), thinly sliced, for garnish
Pat the pork dry and season it all over with salt and pepper. Transfer to a 6- to 8- quart slow cooker.
In a small saucepan over medium heat, combine the soy sauce, honey, sugar, citrus zest and juices, garlic, and ginger and bring to a simmer, stirring with a whisk, until the sugar dissolves and the mixture is combined. Pour over the pork, cover, and cook on low for 10 hours or high for 8 hours.
Transfer the pork to a cutting board. When cool enough to handle, shred the pork with two forks, removing and discarding the bone and any large pieces of fat or gristle. Strain the cooking juices through a fine-mesh sieve into a bowl, discarding any solids. Using a large metal spoon, skim off as much fat from the surface of the liquid as possible. Return the meat and juices to the slow cooker and cook on low until the meat is warm, very tender, and has absorbed some of the liquid, about 1 hour longer.
To serve, top bowls of rice with the pork and cooking juices, then garnish with the green onions.
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