Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven over medium-high heat, carefully lower the pork into the pot and seared until well browned on all sides. Remove from the pot and set aside.
Lower the heat on the Dutch oven to medium and add the onion, ginger, garlic, cinnamon sticks, peppercorns, coriander seeds, and fennel seeds. Stir well and cook until the garlic and ginger begin to brown on the edges.
Add in the cumin and allspice and stir constantly for 2 minutes.
Add the chicken stock, molasses, and salt and to the pot and bring to a boil. Add the pork fat side up in the pot and bring back to a boil. Pour in the sparkling water. Cover with a lid and cook in the preheated oven for 3 hours.
In the meantime prepare the pineapple: Melt the butter over medium heat in a medium size skillet. Once butter starts to foam add the ginger and stir until the ginger begins to brown slightly. Add the pineapple and stir. Cook for about 5 minutes over medium heat or until the liquid is cooked down, stir often. Add the green onions and salt. Take off the heat and set aside.
Remove the pork from the pot and place on a serving platter. Bring the braising liquid to a boil on the stove.
In the meantime in a small dish mix the cornstarch and cold water, set aside. Once the liquid is boiling whisk in the cornstarch mixture. Stir for about a minute or until thickened. Strain liquid through a fine mesh strainer.
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