This is a different quintet, a quintet of pork recipes. The pork quintet consists of a basic recipe elaborated into one of the following five recipes:
Creamy Pork with Mushroom Sauce;
Cuban Pork Sandwiches;
Asian Barbecued Pork;
Chipotle-Mango Pulled Pork;
Spiced Indian Style Pork.
3 pounds boneless, skinless pork shoulder
¼ teaspoon salt
½ teaspoon black pepper
¼ cup tomato paste
¼ cup brown sugar
2 cups low-sodium chicken broth
2 sweet onions, thinly sliced
3 cloves garlic, minced
¼ cup hoisin sauce
1 tablespoon honey
a 2-inch piece ginger, peeled and grated
1 teaspoon sesame oil
1 teaspoon five-spice powder
beef ramen, poached egg, scallion
Season pork with half the salt and half the black pepper. Heat vegetable oil in large skillet on medium-high heat. Brown all sides of the pork, approximately 6 to 8 min. Set aside.
Pour chicken broth into crockpot and stir in tomato paste, brown sugar, and remaining salt and pepper. Add onions and garlic. Place pork on top.
In a small bowl, mix hoisin sauce, honey, grated ginger, sesame oil, and 5-spice powder; pour over the browned pork. Cover and cook on high 6 hours, or low, 8 hours.
Remove pork and slice. Serve in bowls of beef ramen soup, adding some cooking liquid to each bowl along with a poached egg and sliced scallions
Recipes out of the Blond Box 