Asian Braised Pork Shoulder

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I made this exactly as stated, but in the crockpot. The meat was super tender, but I just wasn't crazy about the flavor. It was just ok. I think the ginger was a bit overpowering. Everyone else who tried it, said it was ok, but they probably wouldn't ask me to make it again.

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This is amazingly delicious!!! I made it exactly as written and it turned out perfect. We served it over Jasmine rice with stir fried veggies on the side. Excellent!

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I knew when I saw Anne make this that I wanted to try it! I was not disappointed--so very flavorful and tender. The first time I made it I followed the recipe exactly, (okay--low sodium soy sauce and my husband said (gasped, actually that it was a bit too spicy for him--even though he ate his share. The second time I put in only half as much sambal oelek and it was divine. I read the review about using the crock pot--great idea for a 96 degree day. I have one main problem with this recipe, Anne. The smell in the house as it cooks calls everyone to the table at least an hour before it is ready! Thanks for my new favorite recipe!

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Anne- Another Great recipe! I did cut back on the oyster sauce and only used scant 1/3 cup. Also used organic soy sauce and didnt have enough red wine vinegar so I used regular white vinegar for the difference. I also could not find Sambal Oelek at my local grocery store so I used Ming Tsai's recipe. Also, my grocery store did not have Star Anise so I used anise extract about 1/4 tsp since I had it for making cookies. The pork was VERY tender...best I've ever gotton it on a shoulder. Fell right apart. Also if you simmer the sauce down long enough it will thicken and tastes great. Thanks for a great recipe.

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I made this for dinner tonight and it was AMAZING!! The pork was so tender and flavorful.
I read the other reviews and used low sodium soy sauce, but otherwise followed the recipe exactly. I made the daikon cucumber salad and jasmine rice to serve with it.
I plan to use the leftover pork for a pork and shrimp fried rice.

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It's not often I sign-up just to review a recipe but after my dinner last night with this gem, I felt I had to write!

We nearly licked the plates and the pork was as good as it gets. I do a similar braised Pork Butt dish with a ton of Balsamic Vinegar and chopped prunes, lots of onions, garlic, etc.. It's pretty fantastic too but I think this recipe surpasses it!

I heeded the tips on watching the Oyster Sauce quantity and not salting the meat chunks prior to browning. All agreed; it was just right in the seasoning department. And although untraditional, I served it over Yukon Gold Mashed Potatoes--with some prepared Horseradish thrown in and all agreed it couldn't have been better. Thanks for the superb recipe!

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My husband loved it, and it was fall apart moist. I liked it but didn't love it. I thought the star anise was too dominant a flavor and may cut that back next time.

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WOW! I made this last night for my family and followed the recipe just as Anne made it! YUMMY! Also the sauce simmered down to a nice think consistency and was great over plain white rice. Was not too salty but I managed to find low sodium soy and oyster sauce at my local grocery store.

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I thought this was great! I couldn't find star anise in my area (I went to 4 grocery stores so I threw in a cinnamon stick. Was pretty good! But I'd like to try the original. The meat wasn't "fall apart" but it was close. I'll be doing this again!

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I made this recipe and it was delicious....but too salty, and I usually salt everything!!! Meat was fall apart tender--no knife needed. I will definately make this again, but cut back on the oyster sauce (even though I only used 1/2 cup perhaps more broth will cut it. Great job Anne!!