Matt Preston calls this pork braise this favourite – ever – and my Lordy, it is definitely something great.
Like, completely, excessively magnificent. Finished with whole, toasted pecans, because why not?
The caramelisation of the pork pieces is critical and so take the time there.
Otherwise, its just a matter of combining all the ingredients and into the oven it goes.
I served this with the basis Neil Perry’s Pan-Fried Polenta (I just didn’t do the pan-frying) and a great cabbage braise with butter, cider vinegar, capers and dates.
1.2kg rindless boneless pork shoulder, cut into 4cm pieces
2 tbsp plain flour
Salt and freshly ground black pepper
2 tbsp olive oil
3 garlic cloves, crushed
2 c pineapple juice
140gm tomato paste
1/3 c soy sauce
2 tbsp cider vinegar
2 tbsp brown sugar
2 tsp curry powder
1cm knob of ginger, peeled and finely grated
3/4 c toasted pecans
- Preheat the oven to 180c. Place the pork and flour in a large zip lock bag, season, , seal and shake until coated.
- Heat 1 tbsp of oil in a fry pan over a medium-high heat. Cook the pork in batches for 4 – 5 minutes, or until well browned all over. Transfer to a casserole dish.
- Heat the remaining oil in the frying pan. Add the garlic and cook for 30 seconds or until aromatic. Add the pineapple juice, tomato paste, soy sauce, vinegar, sugar, curry powder and ginger. Bring to the boil.
- Pour over the pork. Cover and bake for 2 hours or until the pork is tender.
- Stir in the pecans and season to serve.