Asian Braised Pork Shoulder

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Oh, man...this was amazing. Rarely do I have all the ingredients on hand but this time I mostly did. I used ginger in a squeeze tube (as good as fresh, I think and really beautiful pork chops instead of shoulder. It was truly astounding and got raves from my partner and some friends who happened to drop by. The pork was fall-apart fork tender but not as succulent as shoulder would have been because of the low fat content. Next time shoulder it is. Served over jasmine rice...yummy!!! Thanks, Anne..this was a front-line winner.

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Tender. Flavorful. Easy. Triple threat in my book. Anne is my go to chef for recipes with soul. I agree with the other reviews about sodium, but since I used homemade stock and low sodium soy, the salty profile wasn't a part of ths masterful recipe. Served with the daikon radish salad and garlic noodles..

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Awesome, but the recipe should have called for low sodium chicken stock and soy sauce. Reducing the sauce is really going to up the saltiness factor. I cook a lot, so I knew better, but if you're not a frequent flyer in the kitchen, this could be an expensive lesson. And don't complain about the recipe if you made this in a crockpot, because the sauce won't reduce, and it will not be the same dish.

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The meat is tender but the sauce is waaaaay to salty. I suggest low sodium everything and cutting back on the oyster sauce. I will fix it again, but will not salt my meat and will definately use low sodium products.

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I also cut the salt by using low-sodium soy sauce and chicken broth, not salting the meat and cutting the oyster sauce in half. My husband really liked this dish. I could not find star anise so I subbed Chinese five spices (1/2 tsp It took over an hour to thicken sauce. We will make again.

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I made this today for my in-laws they loved it very much. I'll make this again. Thank you for the recipe:

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This was really delicious. Just served it with white rice. It was a little hot for my wife, so I'll probably cut the sambal in half next time. I'm at high altitude and things may cook a little slower. I cooked mine for closer to 3 and a half hours, most the first day, then I let it meld overnight and cooked another hour today.

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yum!!!

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I made this roast for a special occasion. It was amazing!
I threw the roast in the oven for 4 hours at 250 degrees and it came out as tender as you can imagine.
I served the roast with white rice and sherry mushrooms. The braising liquid was delicious over the rice.
Try this and you won't regret it!!

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My family keeps raving about this recipe. OK, we made it as written with a few changes. Use unsalted chicken broth and low salt soy sauce or it can become too salty. Use a little less sambal oelek if you don't want it too spicy. I also used white vinegar when I ran out of rice vinegar. We cooked it in a LeCreuset iron pot with a heavy lid which we recommend. The step where you reduce the sauce over heat? The chinese put eggs in the sauce for four minutes, then crack the shell gently and let the sauce permeate the hard boiled eggs. Let it sit overnight and you have delicious soy sauce eggs. Skim off the fat after it cools and the remaining sauce is delicious on noodles with the pork and vegetables.