Braised Asian Pork
Oyster sauce combines surprisingly with ketchup for a rich, tasty sauce that will wake up your pork! Country style ribs are rendered more tender by braising, and simmering in this zesty sauce will be sure to pack them with flavor. Try to use shiitake mushrooms in this recipe; their rich earthiness holds up to the sauce and adds amazing flavor.
Braised Asian Pork
3 1/2 lbs. pork country style ribs or chops
1/4 cup ketchup
1/4 cup oyster sauce
1 tbl soy sauce
1 tsp worcestershire sauce
1 tbl red wine vinegar
1 cup hot water or chicken broth, divided
1 small onion, sliced into rings
4 cloves garlic, chopped
1″ piece fresh ginger, peeled and julienned
1/2 lb shiitake or other mushrooms, sliced
1/2 tsp brown sugar
Red pepper flakes
Olive oil
Trim pork of any excess fat. Leave bones intact. Season with coarse salt and freshly ground pepper. Combine ketchup, oyster sauce, soy sauce, worcestershire sauce, and vinegar with 1/2 cup hot water or broth. Set aside. Over medium heat, heat 2 tsp. olive oil in large skillet or dutch oven with a tight-fitting lid. Brown pork, turning to ensure even browning. Spoon off excess fat rendered from pork, leaving about 2 tbl in the pot. Push pork to one side and add onion, garlic, ginger, mushrooms and red pepper to taste. Sprinkle with brown sugar and gently stir-fry. When onions and garlic begin to turn fragrant, combine with the pork. Add reserved sauce mixture, stirring to coat. If sauce becomes too thick, add additional water or broth. Cover and simmer over low heat for 30 minutes, or until pork is tender. Serve with rice and steamed bok choy.
