The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
Allow this recipe to simmer for 1 hour. When buying pork, look for an even pink color, little fat marbling and a thin rim of fat around the edge of the meat.