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Pork Estofado with Plantains and Onions Recipe Video
|Boneless pork shoulder||3 Pound, cut in 2 inch cubes|
|Light soy sauce||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|Canola oil||6 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Rice wine vinegar||1 1⁄2 Cup (24 tbs)|
|Garlic||8 Clove (40 gm)|
|Pearl onions||16 , peeled|
|Shiitake mushrooms||8 Ounce, stemmed, cut in half|
|Ripe plantain||2 , peeled and sliced lengthwise|
|Vegetable oil||3 Tablespoon|
Calories 906 Calories from Fat 454
% Daily Value*
Total Fat 52 g79.3%
Saturated Fat 12 g59.9%
Trans Fat 0.3 g
Cholesterol 140.6 mg46.9%
Sodium 4541.6 mg189.2%
Total Carbohydrates 63 g21%
Dietary Fiber 2 g8.1%
Sugars 35.7 g
Protein 46 g92.2%
Vitamin A 1% Vitamin C 15.6%
Calcium 8.9% Iron 18.1%
*Based on a 2000 Calorie diet
Place the sugar in a saucepan with 2 tablespoons of water. Place the pan over medium-high heat and cook, gently swirling the pan until the sugar has melted. Continue cooking until the sugar syrup turns a deep amber color. Keep an eye on it as it can go from caramel to being burnt very quickly. Remove from the heat and slowly add the vinegar to the caramel. The vinegar will boil and release a lot of steam as it is added to the pan. Carefully stir to avoid getting burned by the steam or the hot caramel. Swirl and stir to combine. Set aside.
Remove the pork from the refrigerator and allow to come to room temperature. Remove the meat from the marinade, reserving the marinade. In a large sauté pan over medium-high heat, add the oil and the sauté the pork. Sear in batches until browned on all sides, about 5 minutes. Return all the pork to pan along with the sugar-vinegar mixture, the reserved marinade, star anise, bay leaf and the remaining 1 cup soy sauce. Add enough water to cover. Bring to a simmer, reduce heat, cover and simmer for about 2 hours or until the pork is tender and falling apart. Remove the meat from the pan and set aside, then raise the heat and reduce the braising liquid by half, about 20 minutes. After the first 5 minutes, add the garlic, pearl onions and shiitake to the pan.
While the sauce is reducing, sauté the plantains in a nonstick pan with 3 tablespoons vegetable oil over medium heat. Cook until softened and lightly browned on both sides. Remove from the pan and cut into 2 inch pieces. When the sauce has thickened, return the pork shoulder and the plantains to the pan and heat through. Serve with steamed rice.
Enjoy with a glass of Cakebread Cellars Merlot.