Photo: Asian Braised Pork Shoulder Recipe
Ingredients
- Extra-virgin olive oil
- One 3-pound pork shoulder, cut into 4 to 5 pieces
- Kosher salt
- 5 cloves garlic, smashed and finely chopped
- One 2-inch piece ginger, peeled and grated
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 3 to 4 cups chicken stock
- 1 cup oyster sauce
- 1/2 cup brown sugar
- 1/4 cup sambal oelek
- 3 star anise
- Zest and juice of 1 orange, zest removed in wide strips with a peeler
Directions
Preheat the oven to 300 degrees F.
Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
Serve the pork draped with the sauce.
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By carolec1943
Palm Springs, CA
on May 22, 2013
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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.
By SueCooks
Walnut Creek, CA
on April 23, 2013
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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..
By rsmith120_10998514
omaha, NE
on April 17, 2013
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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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