Spicy Braised Pork in Hoisin Sauce

1. Prep

Preheat your oven to 300°F (150°C). Prepare the pork butt by cutting it into 2-inch chunks. Mince the garlic, chop the scallions (keeping the whites and greens separate), peel and mince the ginger, and seed and chop the Fresno chili.

2. Sear Meat

In a Dutch oven or heavy-bottomed pot, heat the avocado oil over medium-high heat. Add the pork chunks in batches to avoid overcrowding, searing them until they develop a golden-brown crust on all sides. Remove the pork and set aside.

3. Sweat Aromatics

Reduce the heat to medium. Add the garlic, scallion whites, ginger, and Fresno chili to the pot. Cook, frequently stirring, until they are fragrant and slightly browned. This step builds the flavor foundation for our dish.

4. Caramelize Paste

Stir in the doubanjiang and cook for about a minute until it darkens slightly and becomes aromatic, enhancing the overall depth of flavor.

5. Deglaze

Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, concentrating the flavors.

6. Add Cooking Liquid

Return the seared pork to the pot. Add the soy sauce, hoisin sauce, and chicken stock. Bring the mixture to a simmer.

7. Braise

Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours, or until the pork is fork-tender. During the last 30 minutes of cooking, add the chopped onion and potato chunks to the pot.

8. Finishing Ingredients

Once the pork is tender, remove the pot from the oven and let it rest in the braising liquid for at least 45 minutes, allowing the flavors to meld. If you have time, let it rest overnight in the refrigerator for the flavors to develop even further.

9. To Serve

Reheat the pork gently if it has been resting overnight. Ladle the pork and vegetables into bowls, garnish with the reserved scallion greens, cilantro leaves, and a drizzle of chili crisp for an extra kick, if desired.