With the season changing our household is starting to crave comfort food. This Chinese Braised Pork Shoulder is certainly that. Chunks of pork shoulder simmered with a few aromatics and soy make the pork tender and flavorful. Our kitchen smelled like a real Chinese restaurant. I am not talking about an American Chinese takeout place, but the traditional places we get a roast duck and pork. The smell is so comforting.
This dish is pretty traditional and I have followed the same methods. For instance, when braising, the meat is boiled for a few minutes first. This helps to remove all the impurities and gook on the meat for a cleaner sauce/gravy. I thought about skipping this step, but the more research I did, the more I learned how important it was. I did make this dish my own by using pork shoulder instead of the traditional pork belly. Also, this dish is made ahead. The meat is cooked and chilled overnight and heated back up. There is a Chinese story about a mother cooking this dish for her son and he didn’t come home when she thought he would, so she heated it back up several times while waiting for him. This resulted in the most tender unctuous pork. Who am I to argue with tradition!
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Also, there are few ingredients that you may have to seek out, like the cassia and Shaoxing wine. Cassia is not a traditional cinnamon that we are used to. It is more like a bark. If you can’t find it, traditional cinnamon or canela (Mexican cinnamon) will work. Shaoxing wine is a traditional Chinese cooking wine, and I would not leave this out. Same goes for the Dark Soy sauce, it gives the sauce its reddish color. It’s a must in this recipe! You should be able to find both at any Asian grocery store. Once you have these ingredients, you will be able to Chinese braise any meat you want, so it’s worth finding the right ingredients. This dish is best served with plain white rice and preferably a simple green. I highly recommend sticking with the tradition, the pork is very flavorful, so simple sides are the best compliment.
Chinese Braised Pork Shoulder
Author: Dominique Cook
Serves: 4
Ingredients
- 2 1/2 pounds of pork shoulder
- 1 2" (25g) piece of ginger, skin on
- 1 scallion, white part only
- 1 tbsp neutral flavored cooking oil (canola, grapeseed etc.)
- 1 star anise
- 1 small piece of cassia bark or cinnamon stick
- 3 tbsp Shaoxing wine
- 2 1/2 cups hot water
- 1 3/4 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce, plus 1-2 tsp
- 2 1/2 tbsp sugar
Instructions
- Cut the pork into 1 1/2'' cubes and place into a pot. Cover the pot with cold water and bring to a boil over high heat. Boil for 2 minutes. Drain and rinse the meat under cold water. Allow to drain.
- Smash the ginger and scallion gently with a rolling pin to loosen the fibers.
- Add the oil to a Dutch oven, or heavy bottom pot over high heat. Once hot, add the ginger, scallion, star anise, and cassia and stir-fry briefly until they smell aromatic about 2 minutes. Add the pork and fry for another 2-3 minutes or until the meat is barely golden. Splash the Shaoxing around the edges of the pan. Add the hot water, light soy sauce and 1 1/2 tbsp of the dark soy sauce, and the sugar. Bring to a boil, then cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally.
- Pour into a glass bowl or pot. Allow to cool, then chill overnight. The next day, remove the layer of pale fat that has settled on the surface. Put the meat and jellied liquid back into the dutch oven and reheat gently. Then boil over a medium-high flame to reduce the sauce, stirring constantly. Remove and discard the ginger, whatever you can find of the spring onion, and spices. After 10-15 minutes, when the liquid has reduced by half, stir in 1 teaspoon of the dark soy sauce. Taste it. If it tastes like it needs more salt, add the remaining 1 tsp.
- Shortly before you are about to serve. Bring to a boil over medium-high heat and reduce the sauce to a dark sleek gravy. Then transfer to a serving dish. Serve with hot white rice and greens. If you have any leftovers, reheat with a little water.
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FAQs
Liquid smoke – Liquid smoke is used to imitate the flavor created by smoking foods. A little goes a long way. I typically use the Hickory variety, Vegetable broth – Vegetable broth is added to the pork to keep it moist as it braises.
What is Chinese braised pork called? ›
In China, the most loved pork belly dish has to be Hong Shao Rou/红烧肉, known in English as red braised pork belly or red-cooked pork belly. Pork belly chunks are braised with soy sauce, rice wine, sugar and spices to create a complex taste: salty, sweet, aromatic and umami.
Is braised pork shoulder fatty? ›
During the braising process that fat melts, keeping the meat moist, unctuous, and flavorful. But pork shoulder also features a thick layer of fat on one exterior side. If the pork shoulder is rind- or skin-on, that fat is located under the skin, otherwise it will be apparent on one side of the cut.
Is pork shoulder joint good? ›
Shoulder (spare rib)
It has a really excellent flavour, as meat from nearer the head of the pig is always more succulent, with a little more fat to keep it moist. The skin is dry with a reasonable layer of fat underneath, making this one of the best joints to get good crackling from.
What liquid keeps pulled pork moist? ›
Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.
Can you use apple juice as a braising liquid? ›
I used apple juice as my braising liquid for two reasons. First, the sweetness of the apple juice balances out the saltiness of the meat and secondly, it creates a sweet and savory broth after cooking to serve with the meat and vegetables.
How is Chinese pork so tender? ›
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
What is the Chinese braising technique? ›
Braising ingredients over medium heat in a small amount of sauce or broth and simmering for a short period of time until completion. Known as hóngshāo (红燒, lit. red cooking) when the sauce or broth is soy sauce based.
What makes Chinese pork so red? ›
The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).
Can you overcook braised pork shoulder? ›
However, if the pork is cooked too long, it may become dry and hard instead of tender. When the internal temperature of the meat reaches 210 degrees F or more, the muscle fibers become tougher, and the meat becomes dry and chewy.
To ensure your braise doesn't dry out, make sure you check it throughout its cooking time. After the meat has cooked for 90 minutes, start checking it every 20-30 minutes or so. This is a good way to keep it from overcooking and becoming dry or tough.
Is pork shoulder healthier than beef? ›
Both pork and beef are high in proteins, fats, vitamins, and minerals. However, beef tends to have more calories, saturated fat, and cholesterol than pork. Pork may be a better choice, then, if you're trying to manage your blood cholesterol levels.
Which is the best cooking method for a pork shoulder? ›
Pork shoulder benefits from long, slow cooking that tenderizes the meat and melts the fat. The best cooking methods for pork shoulder are braising or stewing, but it may also be fried, baked, or made into ground pork.
Does cooking pork shoulder longer make it more tender? ›
Pork shoulder and ribs should be cooked for a long time at a temperature at or below 275°F until the meat is tender. For this reason, these cuts are often used in slow-cooker recipes because the slow cooker gently cooks the meat at a lower temperature for hours at a time.
Does pork shoulder get more tender as it cooks? ›
Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.
What liquid is best to braise with? ›
It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.
Do you need liquid in slow cooker for pulled pork? ›
You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting. I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra BBQ sauce on the side. If you wish to add liquid, you can add 1 cup of chicken broth.
Is apple juice or apple cider better for pulled pork? ›
While I highly recommend using apple cider for this pulled pork, if you can't find any you could substitute with apple juice. You could also do half apple juice and half a beer (trust me, it goes well)! Just be sure to use natural – no sugar added – apple juice.
How do I get more flavor in my pulled pork? ›
We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!
