In this easy slow cooker dish, succulent ginger-braised pork shoulder is shredded and served in crisp
lettuce leaves for an appealing and fresh presentation. A splash of sweet rice vinegar and the addition of chopped water chestnuts fill every bite with bright crunch. These morsels make perfect appetizer-sized portions, but they also make a fun Sunday dinner served with rice and a bowl of hot and sour soup.
Ginger Pork in Lettuce Cups
3-lb (1.5-kg) piece boneless pork shoulder, trimmed of most fat and cut into 3 large, uniform chunks
1/4 cup (2 fl. oz./60 ml) beef or chicken stock
4 Tbs. (2 fl. oz./60 ml) low-sodium soy sauce
4 Tbs. (2 fl. oz./60 ml) dry sherry
Salt
4 whole star anise
4 thick slices fresh ginger, unpeeled
1 can (8 oz./250 g) water chestnuts, drained and coarsely chopped
1/4 cup (1/3 oz./10 g) coarsely chopped fresh cilantro or flat-leaf parsley
1 to 2 tsp. rice vinegar
1 to 2 small heads butter lettuce
Place the pork in a slow cooker and add the stock. Drizzle the pork with 2 Tbs. each of the soy sauce and sherry, then sprinkle with 1⁄2 tsp. salt. Cover and cook on the low setting for 2 hours. Turn the pork over, baste with the pan juices, re-cover and cook for 2 hours more.
Turn the pork over and baste again. Drizzle the remaining 2 Tbs. each soy sauce and sherry over the pork and add the star anise and ginger. Re-cover and cook for 3 to 4 hours more, basting with the pan juices every hour or so if possible. The meat should be very tender.
Uncover, increase the setting to high, and cook until the braising liquid is slightly reduced, basting the pork frequently, about 30 minutes more. Using 2 forks, shred the pork while still in the slow cooker,
mixing it with the braising liquid.
Using a slotted spoon, transfer the shredded pork to a bowl. Add the water chestnuts, cilantro and rice vinegar to taste. Toss to mix well. Separate the butter lettuce into 12 to 20 whole, cuplike leaves. Mound a spoonful of the pork mixture into each lettuce cup and sprinkle with some cilantro. Arrange the lettuce cups on individual plates or a platter and serve immediately. Serves 8 to 10 as an appetizer.
Find more fresh and satisfying recipes for your slow cooker in our
The New Slow Cooker, by Brigit Binns.
