And just like that, we are heading into September! Though it doesn’t apply to sunny Singapore which is summer all year round, I think all my overseas food buddies are starting to prepare their fall menu – which means lots of apples, pumpkins, pies, soups, stews etc. All the comfort food! Thinking about them just made me crave for them so badly.
On its own?
To create the mood of comfort / fall on our sunny island, I decided to whip up a roast, using Ree Drummond’s (aka The Pioneer Woman) recipe. I’ve been a follower of her blog for quite some time and I just love how humourous she is.
Or with some rice?
Her recipes made use of apples and apple juice, but being the grab-whatever-I-have-in-my-pantry me, I substituted with some orange-mango juice and left out the apples. At first I was a little skeptical that the sauce will thickened, but after about 1.5 hours of simmering away on the stove, the sauce starts to thicken into a lovely and sweet sauce, perfect to be drizzled over rice. And the meat – oh, the meat – is so soft and tender!
And here’s how to make it!
|1) Season the pork both sides with salt and pepper.||2) Sear the meat until golden-brown.|
|3) Add in onions and sweat a little.||4) Pour in the juice.|
|5) Followed by water (can use stock if fancy).||6) Add in bay leaf and simmer all the way.|
I’m submitting this to Cook Like A Star, hosted by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake. See what other foodies have made from The Pioneer Woman’s collection of recipes at this Zoe‘s, this Yen‘s or this Mich‘s post!
- 250 grams pork butt / pork shoulder
- 1 medium red onion, peeled and sliced
- 250 ml orange-mango / orange / apple juice (1 cup)
- 60 ml water / stock (1/4 cup)
- 1 bay leaf
- Season the pork both sides generously with salt and black pepper. Add oil into a pot and heat until very hot over high heat. Sear the meat on both sides on medium-high heat until well-browned. Turn down the heat to medium and add in the sliced onion. Cook until the onion is translucent and has softened.
- Add in the juice, water (or stock) and bay leaf. Turn up the heat, cover and bring it to a boil. Reduce the heat to low and simmer gently for 1½ to 2 hours, flipping the meat occasionally. The sauce should have reduced and thickened.
- Remove the meat and slice it thinly. Transfer the meat onto a serving plate. If the sauce is not thickened enough, boil and reduce the sauce. Season to taste, if needed, and spoon the sauce over the meat. Serve immediately with rice or other sides.