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Ingredients
Clementine Sauce
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1/3 cup (70 g) sugar
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1 tbsp (15 ml) water
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¼ cup (60 ml) rice vinegar
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1 cup (250 ml) clementine juice (about 10 clementines) or orange juice
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1 ½ cups (375 ml) chicken broth
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2 tbsp (30 ml) fish sauce
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1 tsp (5 ml) sambal oelek
Pork
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2.2 lb (1 kg) pork shoulder, cubed
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2 tbsp (30 ml) vegetable oil
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2 onions, chopped
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1 tbsp (15 ml) fresh ginger, chopped
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2 garlic cloves, chopped
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2 tbsp cornstarch
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1 tbsp (15 ml) water
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4 cups (240 g) baby bok choy, halved
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2 clementines
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Directions
Clementine Sauce
- In a pot over medium-high heat, cook the sugar and water until an amber caramel forms. Remove from the heat. Add the vinegar. Watch out for splattering. Return the pot to the heat and cook for 1 minute. Add the remaining ingredients and simmer for 5 minutes. Set aside.
Pork
- In a skillet over medium-high heat, brown half the pork at a time in the oil. Transfer the meat to a slow cooker.
- In the same skillet, cook the onions, ginger and garlic until they start to turn golden brown. Deglaze with ½ cup (125 ml) of the clementine sauce. Transfer to the slow cooker and add the remaining sauce.
- Cover and cook on Low for 4 hours. At this point, the slow cooker can be kept on Warm for up to 4 hours.
- In a small bowl, dissolve the cornstarch in the water.
- Set the slow cooker temperature to High. Stir in the cornstarch. Add the bok choy. Cover and cook for 30 minutes.
- Meanwhile, on a work surface, trim off both ends of the clementines. Cut off the peel down to the flesh, then slice the fruit into rounds.
- Divide the pork among 6 shallow bowls, top with slices of clementine and serve with rice, if desired.
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