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Balinese-Style Pork Braise




Source of Recipe


Milk Street


Recipe Introduction


The combination of soy sauce and molasses—inspired by Charmaine Solomon’s Balinese-style pork from “Encyclopedia of Asian Food”—mimics the flavor and consistency of kecap manis, or Indonesian sweet soy sauce. Boneless country-style pork spareribs provide rich, meaty flavor, but be sure to trim off excess fat so the dish won't be greasy. Serve with steamed rice, topping each portion with cilantro and sliced chilies and offering lime wedges on the sid


List of Ingredients




3 tablespoons grapeseed or other neutral oil, divided
3 large shallots, finely chopped (1 cup)
4 medium garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 serrano chilies, stemmed and sliced into thin rings, divided
2 pounds boneless country-style pork spareribs, trimmed and cut into 1-inch pieces
3 tablespoons soy sauce
Kosher salt and ground black pepper
3 tablespoons molasses
1 tablespoon lime juice, plus lime wedges, to serve
Steamed jasmine rice, to serve
1/2 cup fresh cilantro leaves

Recipe




01
In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the shallots, garlic, ginger and half of the chilies, then reduce to medium and cook, stirring, until golden, about 7 minutes. Transfer to a small bowl and set aside. Return the skillet to medium-high and heat the remaining 1 tablespoon oil until shimmering. Add the pork in an even layer and cook, stirring, until lightly browned, 6 to 8 minutes. Transfer to a paper towel–lined plate and discard any fat in the skillet.
02
In the same skillet over medium-high, add 1 cup water, soy sauce and ¼ teaspoon black pepper, scraping up any brown bits. Pour off and discard any oil in the bowl with the shallot mixture. Stir the shallot mixture and the pork into the skillet. Cover and simmer over medium-low until the pork is tender, about 35 minutes, stirring once halfway through.
03
Stir in the molasses and cook, uncovered, until the sauce is thick enough to lightly coat the pork, about 2 minutes. Off heat, stir in the lime juice, then taste and season with salt and pepper.
Tip: Don't use blackstrap molasses. Its flavor is too bitter.