Asian Braised Pork Shoulder
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
5 cloves
Garlic (smashed and finely chopped)1 cup
Soy Sauce1 cup
Rice Wine Vinegar4 cups
Chicken Stock1 cup
Oyster Sauce1 cup
Brown Sugar1 cup
Sambal OelekDirections:
1
Preheat the oven to 300 degrees F
2
Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat
3
Sprinkle the pork with salt and brown it on all sides
4
Remove from the pan and reserve
5
Ditch the fat from the pan and add a few drops of fresh oil
6
Toss in the garlic and ginger and cook for 1 to 2 minutes
7
Add the soy sauce and rice vinegar and reduce by half
8
Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice
9
Stir to combine, bring to a boil and reduce to a simmer
10
Taste to make sure it is delicious and adjust the seasoning if needed
11
Return the pork to the pan, cover and put in the oven
12
Braise the pork for 2 hours, turning it over once
13
If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock
14
Remove the lid for the last 30 minutes of cooking
15
When the pork is VERY tender, remove the pan from the oven
16
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
17
Serve the pork draped with the sauce