Let me just say now, before I forget, the pictures used here are for two portions. This is one of those recipes that I want some leftovers for another use tomorrow.
This is my adaptation of a Gordon Ramsey recipe for Braised Pork with a Rich Glaze in his “In the Heat of the Kitchen” cookbook. Besides reducing the ingredients for the proportionate amounts, I’ve substituted a 1 pound hunk of pork loin for his pork belly (considerably leaner) and adapted for the slow cooker. Gordon serves his with ‘truffled pomme puree’ but I chose oven roasted brussel sprouts and kale sauted in some of the sauce from the pork.
As a little added information, it’s very important to brown your hunk of meat before putting it in the slow cooker. Contrary to popular belief, browning does NOT seal in the juices of the meat. If you doubt me, sear a nice hunk of steak and set it on a plate and wait for the moisture to rise to the top. In fact, that sizzling sound you hear is juice escaping from the meat. What browning does, however, is add color and a wonderful layer of flavor from the carmelization that results.
- 1-1.5 pounds pork loin
- 1 small carrot
- 1/2 onion (I used leftover red onion)
- 1 small stalk celery
- 3 large or equivalent cloves of garlic
- 1/2 Cup low sodium soy sauce or Tamari
- 1/4 Cup sherry vinegar
- 3 star anise
- 10 whole peppercorns
- 10 coriander seeds
- 1 Cup (+/-) reduced sodium chicken stock