One Pot Chinese Braised Pork

Begin by searing the meat on all sides in a hot pan. You can use pork shoulder, leg, butt or belly for this recipe.

While the meat is searing, prepare the braising liquid  in a dutch oven, large pot, slow cooker or instant pot. Add coconut aminos (or soy sauce and honey), rice wine (or sherry).

Slice a 2-3" piece of ginger into 4-5 slices. I usually add about a thumb's size piece of ginger, sliced.

Now add chicken stock to the braising liquid for seasoning and flavour. Vegetable stock would be fine as well!

When the pork has finished searing, add it to your pot or slow cooker. You may need to cut it into pieces if it doesn't fit (like I did!).

When the meat has finished cooking, remove it from the pot or slow cooker and allow it to rest for 10 minutes.

Cut any twine holding the meat together (if any), and then shred the pork up with two forks. It will be fall-apart-tender!

I like to make a cornstarch slurry to thicken some of the braising liquid up to make a gravy. The jus by itself is great over the meat too!

Garnish with green onions and toasted sesame seeds, and serve it over white rice or cauliflower rice to keep this braised pork low carb!

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