BRAISED HOISIN PORK WITH SCALLIONS
2 bunches scallions
1 boneless pork shoulder (5 pounds)
6 tbs. coconut aminos
salt an pepper
Preheat oven to 300 F. Cut on the bias into 1 inch lengths, using the white and green parts.
Leave a little fat on the pork, trimming away the rest. Tie pork at 2 inch intervals. Heat a very large baking dish with a cover over high heat until very hot. Add the pork, fatty side down, and brown for a few minutes. Then turn the pork and brown it on all sides for a total of 10 minutes. While the pork is still in the pan, spread the hoisin sauce over the pork. Scatter the scallions over the pork and add 1 teaspoon peppercorns. Cover the pot and bake for 3 1/2 hours or until pork is very tender.
Transfer the pork and scallions to a cutting board. Remove as much fat as possible from the pan juices and place the baking dish on top of the stove. Cook the liquid over high heat until very reduced, adding salt and pepper to taste. Lightly sprinkle the pork with salt and cut into thick slices. Scatter with the scallions pour the hot sauce over the top and serve.
6 servings;5.5 carbs
*low carb 1-2-3 cookbook*
2 bunches scallions
1 boneless pork shoulder (5 pounds)
6 tbs. coconut aminos
salt an pepper
Preheat oven to 300 F. Cut on the bias into 1 inch lengths, using the white and green parts.
Leave a little fat on the pork, trimming away the rest. Tie pork at 2 inch intervals. Heat a very large baking dish with a cover over high heat until very hot. Add the pork, fatty side down, and brown for a few minutes. Then turn the pork and brown it on all sides for a total of 10 minutes. While the pork is still in the pan, spread the hoisin sauce over the pork. Scatter the scallions over the pork and add 1 teaspoon peppercorns. Cover the pot and bake for 3 1/2 hours or until pork is very tender.
Transfer the pork and scallions to a cutting board. Remove as much fat as possible from the pan juices and place the baking dish on top of the stove. Cook the liquid over high heat until very reduced, adding salt and pepper to taste. Lightly sprinkle the pork with salt and cut into thick slices. Scatter with the scallions pour the hot sauce over the top and serve.
6 servings;5.5 carbs
*low carb 1-2-3 cookbook*
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