Chinese Indonesian-style Braised Pork with Corn

Ingredients

In this adaptation, we incorporate Chinese Indonesian flavors into the original Canarian dish Cochino con millo. The original dish typically consists of roasted pork served with cornmeal. However, in this recipe, we braise the pork instead of roasting it and infuse it with Chinese Indonesian spices such as soy sauce, ginger, and garlic. Additionally, we use fresh corn instead of cornmeal to add a different texture and flavor profile to the dish. We alse have the original recipe for Cochino con millo, so you can check it out.

• 1 kg (2.2 lbs) pork shoulder, cut into chunks 1 kg (2.2 lbs) pork shoulder, cut into chunks
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cm (0.8 inch) ginger, grated 2 cm (0.8 inch) ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 4 ears of corn, husked and cut into 2-inch pieces 4 ears of corn, husked and cut into 2-inch pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, kecap manis, ground coriander, ground cumin, turmeric powder, and brown sugar. Mix well to create a marinade.
2. 2.
   Add the pork chunks to the marinade and toss until they are well coated. Allow the pork to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated pork and cook until browned on all sides.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender and easily pulls apart with a fork.
5. 5.
   Add the corn pieces to the pot and continue to simmer for an additional 15 minutes, or until the corn is cooked through but still slightly crisp.
6. 6.
   Season with salt and pepper to taste. Serve the Chinese Indonesian-style Braised Pork with Corn hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Kecap manis — If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, you can remove the pork and corn from the pot once cooked and simmer the remaining liquid until it reduces to your desired consistency.
• Serve the dish with steamed rice or noodles for a complete meal.

Serving advice

Chinese Indonesian-style Braised Pork with Corn is best served hot. Garnish with fresh herbs such as cilantro or green onions for added freshness and color.

Presentation advice

Arrange the tender braised pork and corn on a large serving platter, allowing the vibrant colors to shine through. Drizzle some of the flavorful sauce over the top for an appetizing presentation.