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http://www.lifestylefood.com.au/recipes/16988/braised-pork-shoulder-with-cranberrycorn-dumplings

LifestyleFOOD.com.au

Braised Pork Shoulder with Cranberry-Corn Dumplings

Ming Tsai whips up a pork shoulder recipe with an Eastern twist in episode 7 of Simply Ming, series 8.

Ingredients

  • 2 pounds pork shoulder, cut into 1 inch by 2 inch pieces, fat on

  • 2 large yellow onions, sliced

  • 1 jalapeño, minced

  • 1 head of garlic, cloves, thin slices

  • 1 bag carrot nubs

  • 1 cup Ocean Spray cranberries

  • 2 heads fennel, de-cored, cut into ¼ inch slices

  • 2 unpeeled oranges, washed and quartered

  • ¼ cup Wanjashan naturally brewed soy sauce

  • ½ pound rock candy

  • water for cooking

  • Canola oil for cooking

  • Dumplings (makes about 4-5 dumplings):

  • 11/2 cups all purpose flour

  • 1/2 teaspoon of baking powder

  • 3/4 teaspoon of salt

  • 2 large eggs

  • 1/2 cup whole milk

  • 1 ear of corn, shucked, kernels removed

  • ½ cup Ocean Spray Craisins

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking

Method

  • 1.

    In a low stock pot on med-high heat, coat lightly with oil, add pork, season and sear till browned, about 6-8 minutes. Work in batches for good browning. Remove and set aside. In the same pot, add more oil to lightly coat the pan, add the onions, jalapeño, garlic, carrots, cranberries and fennel and sauté until soft. Check for seasoning. Add oranges, naturally brewed soy sauce, rock candy. Add the pork back to the pan. Add water, enough to almost cover and bring to a simmer. Check for seasoning, and braise for 2 hours. Meanwhile, prepare the dumpling dough. Mix together the dry ingredients, flour, baking powder and salt. In another bowl combine the milk and eggs, whisk to combine. Add the dry ingredients to the wet. Stir in corn and Craisins. Add by spoonful to top of braise in the last 30 minutes of cooking, flipping once. Serve stew on top of dumplings.

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