Braised Chinese Pork

Cafe Drake couldn't bear the thought of heating the oven as NYC temps rose close to 100 degrees F. today. We also couldn't pass up a pound of heritage breed, humanely raised pork loin for sale at our neighborhood butcher shop. Our compromise was a braised pork loin cooked entirely on the stove top. Served with dressed watercress and 5-minute whole wheat couscous the entire meal - if not exactly cooling - keeps kitchen temps tolerable.

Here's how to make the pork : in a large Dutch oven, brown a 1 lb. piece of pork loin (ours was about 1.25 lbs actually) in a T. of vegetable oil until colored and crusted on all sides. Over a medium flame this should take 10-15 minutes. Remove meat from pot and set aside.

Add to the pot, along with another T. of vegetable oil, 2 peeled carrots (sliced very thickly), 1 large onion (cut into large pieces as well) and a few green chilies. Cook over medium heat until the veggies begin to just soften and then tip in: about 1/2 cup hoison sauce, 1/4 cup Chinese cooking wine (or dry sherry), 4-5 thick slices of peeled ginger and 1/2 cup water. Cover pot and reduce heat to a simmer.

Walk away, mix a cool drink or just stand head first in front of the a/c. Every 20 minutes or so give the veggies a stir and turn the pork loin; baste the neat each time you do this by simply spooning liquid over the loin a few times. Cook until very tender, probably an hour or more. 

When the pork is done to your liking, remove it and the large chunks of vegetables from the pan and let rest (covered) for 10 minutes while you simmer the remaining broth/pan juices down to a thicker sauce. Slice and serve drizzled with reduced sauce. Excellent with watercress or any green salad, an easier garnish would be just a handful of slivered scallions or snipped chives.