Korean Braised Pork w/ Rice

• 1.5kg pork shoulder roast
• 1 very large carrot
• 1 large onion
• 4-5 shallots
• 1 bunch green onion
• 1" knob of ginger
• 6-7 garlic cloves
• 2 tomatoes

Braising Liquid:
• 2 cups chicken stock
• 1 tbsp gochugang
• 1 tbsp oyster sauce
• 1.5 tsp light soy sauce
• 1.5 tsp dark soy sauce
• 1.5 tsp fish sauce
• 2 tbsp sugar
• 1 tsp sesame oil
• 1 tsp white pepper
• 1 tbsp rice vinegar
• pinch MSG

Heavily season pork with salt and pepper then sear well on all sides in a large pot. When all sides are golden brown remove and add more oil before adding all your veggies, chopped into medium cubes (garlic cloves can be whole). Saute on high heat until all moisture is gone and veggies are soft and beginning to colour. Get some colour on them bad boys then remove from heat.

Mix liquids/sauces together. Place pork back in pot or other oven proof vessel (only if your pot can go in the oven please). Place veggies all around pork and pour in your liquid. Liquid should come approx 75% up the pork so the top should be sticking out. Wrap tightly in foil and place in a 325°F oven for 4.5 hours. Every hour flip roast over.

Remove pork from veggies and liquid and pull apart to your desired liking then mix back into the veggies. (Side note – it tastes even better the next day!)