Options:

Include nutrition information?

Pork Pepperpot

Created by ellie on January 3, 2025

2 tablespoons brown sugar
1 tablespoon plus 1/2 teaspoon kosher salt
3 pounds boneless pork shoulder cut into 2 inch cubes (this is the same as a Boston Butt cut of pork)
4 tablespoons vegetable oil
1 onion, cut into 1 inch pieces
10 scallions, cut into 1 inch pieces
8 garlic cloves, sliced
4 habanero chiles, stems removed
3 inch piece of ginger, peeled and sliced

Step 1: In a bowl combine brown sugar and the kosher salt. Add pork and toss. Let sit at room temperature for 15-30 minutes or cover and chill for up to 12 hours -- you don't need to bring pork to room temp before proceeding.
Step 2: Preheat oven to 350 degrees F.
Step 3: In a ovenproof Dutch oven or pot over medium heat, heat 2 tablespoons of oil and then cook half the pork for 10-15 minutes or until well browned and transfer to a plate. Repeat with the remaining pork and an additional 2 tablespoons of oil.
Step 4: Return all the pork to the pot and then add the onion and next 10 ingredients (-pepper) and then pour in all the broth and bring to a simmer; cover pot. Transfer to oven and cook for 60-80 minutes or until pork is fork tender.
Step 5: Return pot to stovetop, uncover and cook over medium high heat for 10-15 minutes or until sauce is reduced and glazy; remove chiles, orange zest and cinnamon stick and discard. Season to taste with more salt and pepper if needed.
Step 6: Divide among bowls and top with micro greens if desired.
Step 7: Pepperpot can be made 3 days ahead, covered and chilled. Reheat covered over medium heat.