Tuesday, January 18, 2011

Coconut Steamed Asian-Inspired Pork


PORK! I told you I had another pork shoulder lingering in the bowels of my refrigerator waiting for its chance to shine. Oh, and shine it did. As promised, I extracted the banana leaf and coconut milk recipe from The Chef. He was over here for some reason or another a few nights back when I sat him down at my kitchen table, notepad in hand, and began to grill him for the info. He was high and kept complaining about thinking. I took no pity and picked his brain for delicious pork-making information. The things I do for you people.

I'm not going to lie to you though--I did not cook this pork. The Chef showed up at the house about 1 PM yesterday, having just rolled out of bed in the last hour, functioning solely on a package of Hi Chew candies. He immediately dug in, deboning the pork and scoring the fat. Then he started asking for different ingredients--salt, pepper, garlic, soy sauce. I also told him that we had fresh ginger, mirin and sake. Excitement!

And then I had to go to an appointment.

I put my brother in charge--forcing him to sit in the kitchen and write down every single thing The Chef did while remembering to pester him for ingredient amounts (I was looking out for you all!). I even had him take pictures, which are featured in the recipe section. He did decently for a first attempt. But the smell! The smell I came home to was magnificent. Hints of coconut combined with the deep odor of caramelizing fat.

Let me tell you about that fat. He left the thick layer of fat and skin on, scoring it in a crisscross pattern to allow it to flavor the pan drippings. But really, he left it on so he could eat it. The skin became crispy, while the fat was melt-in-your-mouth flavorful. It was so rich that I could only leave a little bit of it on my sandwich for flavor, passing the rest to The Chef. He devoured gobs of the stuff--much to the horror of my mother. Luckily, for her sake, the pork didn't need the fat--it was moist, juicy and flavorful all unto itself.

This pork is not for the faint of heart, so proceed with caution.


Coconut Steamed Asian-Inspired Pork




7-8 lb bone-in pork shoulder
3 cloves garlic, minced
1/3 cup low sodium soy sauce
1 Tbsp. freshly grated ginger
1 Tbsp. extra virgin olive oil
2 Tbsp. mirin
1/4 cup sake
1 medium onion, minced
kosher salt
freshly grated pepper
---
1 pint chicken stock
1 cup water
kosher salt
freshly grated pepper
7 oz. coconut milk
soy sauce
3-4 banana leaves
---
1 cup chicken stock
water


Preheat oven to 450F.

1. Debone your pork shoulder and cut it into chunks about the size of a large bagel, leaving the skin and fat intact.

2. Score the fat/skin in a crosswise pattern. Then lightly score the meat side.


3. Moderately season pork with salt and pepper and then place in a bowl.

4. Add 1/3 cup soy sauce, ginger, olive oil, mirin, sake and onion to bowl and mix well, covering pork. Set aside.

5. Place a rack in a large roasting pan. Cover rack with banana leaf. Poke a bunch of holes in the banana leaf to allow for steam. Then pour chicken stock, water, some salt and pepper into the bottom of the pan.

6. Carefully place pork on top of banana leaf lined rack and then pour the coconut milk over the meat.

7. Drizzle a few tablespoons of soy sauce over the meat.

8. Using more banana leaves, cover the pork, making sure to push the banana leaves under the pork to keep it nice and sealed on all sides.


9. Cover tightly with tinfoil--we're steaming here.

10. Bake for 2 1/2 hours and then pull from oven. Carefully remove tinfoil. If liquid is low, add a cup of chicken stock and a little water until it is about the same level as it was when it was first put in the oven (just under the rack). Reseal with tinfoil and bake for another 1 1/2 - 2 1/2 hours, until tender.

19 comments:

~ Chef Louise said...

sad but true, us chefs eat pork fat with a side of pork fat... i can taste it now

The Cilantropist said...

ok seriously, I am drooling. Also, my co-worker who is looking at my computer is also drooling. Will you share?

Joy (The Herbed Kitchen) said...

I need a pork shoulder. Stat. That fat is just the right combination of crispy and juicy. I don't know if you know this but my weakness is definitely fat, to the horror of my own mother I'm sure.

Sommer J said...

This looks so gorgeous. I want some right now!

kita said...

Love it. This looks awesome. I know someone who sounds just like The Chef. This pork sounds delicious. Do you know where one can easily find banana leaves? I live in the North East if that helps. >.<

Baking Barrister said...

@Kita -- try an asian market. many latin markets have them too, which is where we got ours. your general grocery store isn't likely to have them.

All That's Left Are The Crumbs said...

This sounds something like a coconut Asian Kahlua Pork. Yum!

Wilde in the Kitchen said...

That first picture looks amazing! I don't know if I have the guts to take on a pork shoulder, I might have to talk myself into it!

Kim - Liv Life said...

I remember The Chef! So glad you got this one... I love these flavors... I might give this one a go on the grill this spring!

Chef Dennis said...

wow....now that is one impressive pork! the chef knows his stuff when his brain isn't fried!! Your images are gorgeous too!
Cheers
Dennis

Nisrine|Dinners and Dreams said...

This pork inspired pork looks delicious.

I went back and read the comment the other day. Thank you!

sara @ CaffeIna said...

Now this is a serious pork dish! I'm still struggling with my stomach flu and won't be able to have pork for a while but my hubby is making me bookmark this recipe....or we could just come down and have some made from you and the chef!

stephchows said...

oh... my.... pork!!!!! why oh why don't I live next door to you... although I'm sure I'd annoy the crap out of you rather expediently... :D

C&G said...

wow stunnign pork shoulder recipe, it looks really moist and delicious> Giorgia & Cyril

Bridgett said...

My goodness, can you send The Chef my way? All kinds of goodness going on with that dish.

Anonymous said...

Beautiful photography and the writing speaks for itself. I can almost smell the pork! Thank G-d I don't eat pork or I'd be consumed by my quest for such porcine perfection! @tweetiekate

Lisa {Authentic Suburban Gourmet } said...

Love the flavors you introduced. I bet each bite was a slice of heaven. Quite frankly you can't go wrong with pork. Nice photos!!!

A Little Yumminess said...

You had me at Asian and pork. This looks so good! Will never be able to make as hubby doesn't eat pork! I want some now and it's breakfast time!

Monet said...

This is an intense dish...not for the faint of heart...but goodness gracious, I'm drooling! I want this sandwich right now. Thank you for sharing all of this piggy yumminess. I hope you have a great Friday. The weekend approaches!

Post a Comment

NOTE: I understand that Blogger is currently having issues with its commenting system. If the comment box or Captcha do not show up, or you experience other problems, please e-mail me with your browser version, whether your Java is up-to-date, and whether you are on a Mac or PC. Please feel free to send your comment my way as well--I appreciate them all and I'm sorry Blogger hates us right now.


Thank you for indulging my narcissistic tendencies and leaving a comment. My ego sincerely appreciates it. As a quick note before you leave me accolades and ask for my hand in marriage, if you need a question answered promptly, you're better off sending an e-mail or a tweet. My computer is all fancy-like and beeps at me when you do.