Todd Porter, Diane Cu

Arugula with Braised Pork Shoulder

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Preparation info

  • Difficulty

    Medium

  • Serves

    6 to 8

Appears in

Bountiful

Bountiful

By Todd Porter

Published 2013

From Todd There isn’t a leafy green I love more than arugula. In our garden, it is one of the plants that keeps reseeding itself once it has gotten established—so long as we don’t pull out the older plants too early. In the kitchen, its peppery kick makes it usable as both an herb and a leafy green. For some people, the larger leaves may have a little too much flavor, but we love its body, heart, and soul. For an additional layer of crunch and flavor, serve some of your favorite pickled vegetables alongside. If you want a tamer version of this recipe, choose baby arugula or replace a bit of the arugula with some regular lettuce instead. The warm pork shoulder contrasting with the cool arugula makes a great winter-weather dish. Keep the pot of pork shoulder warmed nearby for refills throughout the dinner.

Ingredients

  • 3 pounds (1.4kg) pork shoulder, cut into ¾-inch (1.5-cm) cubes
  • 3-inch (7.5-cm) piece of fresh ginger root, peeled and cut into thin coins
  • 10 cloves garlic
  • ¾ cup (180ml) dry Marsala wine
  • ¾ cup (180ml) sake
  • ½ cup (120ml) soy sauce
  • ⅓ cup (65g) sugar or ½ cup (75g) palm sugar
  • 2 pounds (910g) arugula

Method

Directions

  1. Place the pork cubes in a large pot and add water to cover the pork by at least 1 inch (2.5cm). Bring to a boil and continue to boil vigorously for 10 minutes. Strain and rinse the pork. Set aside.
  2. In a large clean pot, add the pork, ginger, garlic, 2 cups (480ml) water, the Marsala, sake, soy sauce, and sugar. Bring to a simmer over medium heat, then reduce the heat to low. Simmer, covered but with the lid slightly ajar, stirring occasionally and skimming any foam off the top if needed, for 1 ½ to 2 hours, or until the pork is tender.
  3. Serve the pork warm, topped with arugula. Spoon a bit of the braising liquid over the top as a dressing.

© 2013 All rights reserved. Published by Abrams Books.