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