Cerdo estofado

Ingredientes

• 6-8 lbs pork butt or pork shoulder trimmed and cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 yellow onions cut in half and then cut in half inch slices
• 3 cloves garlic minced
• 1 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons mirin or honey
• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger or ginger paste
• 1 tablespoon chili paste
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 3 green onions thinly sliced

Preparación

1. 1

   Heat 1 tablespoon olive oil or vegetable oil in a large Dutch oven or a large pot over medium-high heat. Add the pork in a single layer and brown. Work in batches, adding oil when needed. Remove the pork to a plate.

2. 2

   Heat a little more oil in the pot and cook the onions over medium-low heat until they are soft. Reduce the heat to low and add the garlic, cooking for a minute while stirring. Stir in the chicken broth, scraping the bottom of the pan to remove the brown bits.

3. 3

   Add the browned pork back into the pot with the liquid and onions. Cover and bake at 325 degrees for 2 hours,

4. 4

   Carefully drain most of the liquid off the pork into a saucepan. Stir in the soy sauce, mirin (or honey), rice vinegar, ginger, chili paste, and sesame oil, and bring it to a boil, then reduce to a simmer.

5. 5

   Mix the cornstarch with 1-2 tablespoons of cold water and whisk it into the simmering liquid. Simmer the mixture until thickened. Pour the mixture into the pot with the pork and stir gently to coat. Place it back into the oven uncovered and cook for 30 minutes.

6. 6

   If desired serve over rice and garnish with green onions.