Raise The Red Lantern (Red Braised Pork, Slow Cooker Style)

  1. Mise en place. In small dishes portion out the pepper powder and pepper paste. Crush the garlic but leave the cloves intact.
  2. Wash the collard leaves and roll into "cigars", then slice into chiffonade ribbons.
  3. Slice the leeks into coin shapes (white and pale green parts only) reserving the tough green parts for another day, such as making stock.
  4. Using paper towels, wipe down the pork shoulder completely so that it's kind of dry. Rub all over with the hot pepper powder.
  5. In a dutch oven or some other high capacity killing machine---I'm talkin' to you Kim Jong Un---heat the peanut and sesame oil to the point where they begin to shimmer. Browning is a necessary step. So do that on all sides of the shoulder. Season with salt as you go.
  6. Meanwhile spread the sliced leeks on the bottom of your crock. When the shoulder is browned and very aromatic transfer to the crock. Surround it with the collards and sliced okra. Add the stock and if necessary, depending on the volume of your slow cooker, add water just so that the liquid comes half way up the side of the shoulder. It shouldn't be submerged. Throw in the Szechuan pepper corns while your at it.
  7. Set the cooker to low and the dial to 6 hours. Go to work or to the local karaoke bar. When you get home steam up some rice for about 20 minutes. Cut up the shoulder and plate with sauce spooned over. Turn off the slow cooker. Its work is done.
  8. *The Korean ingredients will be the most difficult components to find. Here are some imperfect substitute suggestions; for the hot pepper powder try a Spanish pimenton de la vera (maybe a smoked style, i.e ahumado) and for the pepper paste try sriracha aka "rooster sauce".

pork shoulder, okra, collard green, pork, leek, garlic, pepper, gochujang, gochugaru, peanut oil, chili sesame oil, salt

Taken from food52.com/recipes/20560-raise-the-red-lantern-red-braised-pork-slow-cooker-style (may not work)

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