Asian Braised Pork Shoulder

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG!!! If I could give this recipe 10 stars, I would! The sauce put our taste buds into overdrive!! After reading the reviews about saltiness, I did not salt the pork before browning, I only used 1/2 cup of oyster sauce and I used low sodium soy sauce. The aroma while the pork braised in my new cast iron dutch oven was intoxicating! The sauce would not thicken on top of the stove, so I made a slurry from cornstarch and water. My whole family was raving and all agreed this recipe is a definate keeper. It turned out picture and flavor perfect. Thank you, Anne! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

ABSOLUTELY addictive! An EASY 5 Stars. This was bold, spicy (but not TOO spicy, and made me a "happy girl" too. My fiancee loved it as well and requested another showing SOON. I made the recipe exactly (which I don't normally do and this is a new staple in my dinner repertoire. The star anise, oyster sauce, Sambal, and orange were a tremendous combination!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this dish after seeing the show. I have done variations of this type of asian dish (with orange juice, fish sauce, hoisin sauce in the past and flavor-wise, this one is one of the better ones probably because of the star anise/oyster sauce combo. I am a bit concerned over the amount of oyster sauce used (one cup is a lot of sodium! I watched the show back, it looked like Anne Burrell did not use a whole cup. Be very careful, oyster sauce can be anywhere from 600 to 800 mg sodium per tbsp! Start with a third cup or a half cup with less soy - you can always add more salt later. Even using less oyster sauce, I ended up having to add more broth and thickening the braising liquid with a corn starch slurry at the end. The daikon cucumber salad was a terrific side dish. I will definitely make this again.
So there isn't any confusion, I thinned the sauce with stock and added the slurry at the end to lower the per serving sodium content.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this tonight - It turned out great! I followed the recipe but took the suggestion to use half a cup of oyster sauce vs. the a cup, and it was definitely still on the salty side (and not just salty, almost full-on sodium overload. Regardless, the pork was still tender and the sauce was SUPER tasty. Served it with a side of brown rice and veggies, and layered the sauce over that. Very simple recipe to follow, which we can all appreciate. Will definitely make again, just lower the oyster sauce and maybe use low-sodium soy sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AMAZING! I call it "Hawaiian Pulled Pork" so tender and flavorful. Did not make the salad and wish I had. Next time. I served the pork over a curried rice with pine nuts and raisins and it went well. The sauce will reduce down without flour if you let it just do it's thing. Thanks, Anne for another hit at our house!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Unbelievable. Just the right level of everything. After reducing the braising liquid, it should be put in a bottle and sold! Definitely a keeper. You rock, Anne!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Another great recipe Ann, Followed the recipe except I did the slow and low cooking in my crock pot. Turned out great. Browned the meat in a pan , added garlic and ginger deglazed the pan with the soy and rice wine vinager thru in the crock pot and added remaining ingred.Cooked on low for about 7 to 8 hrs. This is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this one. Very inspired work Anne. Tons of flavor, well explained.
Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG! This was awesome: intense, tasty and full of interesting flavors, The pork was juicy and so tender, We didn't have oyster sauce and I used zest and juice of two lemons. The sauce was great over brown rice, This is definitely a recipe we will make often, You are totally awesome, Anne.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG! I made this for my husband tonight, along with the daikon/cucumber salad. (Didn't get around to the Poke, sorry. He said it was the best meal I've ever made! And that's saying a lot since I'm a wannabe chef. I followed both recipes exactly (I don't usually do that and I agree with sundancegrdn: "Do NOT change a thing!" I did serve the pork over a bed of wild rice - had it in my pantry and hubby loves rice. BRAVO, Anne Burrell!