Here in Minnesota, we are very fortunate to have access to restaurants that source food from clean sources. As much as I’d like to, we simply cannot afford to go out to eat very often. With a family of five, eating anywhere but home is a special treat, so I took it upon myself to recreate, as closely as I could, one of our favorite dishes at the Sassy Spoon – Miso Braised Pork.
Now, I’m not sure how closely my recipe comes to theirs, but my family assures me that the taste is pretty darn close. You can have it ready in a couple of hours on the stovetop or let it simmer away all day in the slow cooker. You can also use any cut of pork you have on hand. I’ve used shoulder, butt, and even uncured ham, and it all turned out very well. I like to serve it with some lime cilantro cauliflower rice and a ferment on the side.
- 1/2 cup raw apple cider vinegar
- 4-5 pound pork butt roast, cut into strips or cubes (leave fat on)
- 2 Tbsp coconut oil
- 2, 2-inch pieces of ginger, peeled and minced
- 4 cloves garlic, chopped
- 1/2 cup coconut aminos
- 2/3 cup miso
- 1/4 cup coconut sugar
- Soak chopped pork in apple cider vinegar overnight in the refrigerator. Rinse and pat dry.
- In large stock pot, melt coconut oil. Add ginger and garlic. Stir for a few minutes.
- Add coconut aminos, miso and coconut sugar. Stir until coconut sugar is dissolved.
- Add chopped pork. Cover with water and cover the pot. Cook on low until pork is done through, 1-2 hours. Add more water if needed.