- 1 onion
- 1 medium carrot
- 1 rib celery
- 1 medium red pepper
- 1/2 fresh pineapple
- 1 clove garlic, germ removed
- 2 small hot chile peppers (Thai or habanero)
- 2.2 lbs pork shoulder, not overly lean, cut into cubes
- 1 tbsp peanut oil (or olive or corn)
- 3/8 cup maple syrup (preferably dark syrup for its robust flavour)
- 1/4 cup light soy sauce
- 1 cup Water
- 1/4 cup fresh cilantro, chopped
- Salt and pepper
- Preheat oven to 180° C (350° F).
- Wash, peel, and dice vegetables and pineapple as evenly as possible into 1 cm (3/8 in) chunks. Chop garlic and the 2 hot peppers. Place in mixing bowl and set aside.
- Put a heavy-bottomed skillet onto high heat and sear the pork in oil until lightly browned. Season with salt and pepper. Transfer to a lidded oven-proof pot (suitable for braising) and set aside.
- Lightly sauté all the vegetables, pineapple, garlic, and peppers in a pan. Add the maple syrup and soy sauce. Season with salt and pepper.
- Add the water, bring to a boil, and pour the mixture into the braising pot with the pork. The liquid should reach a level about halfway up the meat and vegetables. If needed, add more hot water.
- Add the chopped cilantro. Bring to the boil again. Cover and place in the oven for 1½ hour.
- When the time is up, remove from oven, and check doneness. Adjust the seasonings and return to oven for up to 15 minutes, if necessary.
- Serve with basmati rice, Chinese fried noodles, or rice vermicelli garnished with julienned vegetables: carrots, celery, onion (red for added colour), peppers, etc.
The finished dish can be divided into portions, and frozen in microwave-safe containers.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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