Asian Braised Pork Shoulder
Prep: 15 min | Cook: 140 min | Servings: 4
Recipe courtesy Anne Burrell.
Ingredients
- Olive oil, extra-virgin
- 3 lb Pork shoulder, cut into 4 to 5 pieces
- Kosher salt
- 5 clove Garlic, smashed and finely chopped
- 2 piece Ginger, one 2-inch piece, peeled and grated
- 1/2 cup Soy sauce
- 1/2 cup Rice vinegar
- 4 cup Chicken stock, 3 to 4 cups
- 1 cup Oyster sauce
- 1/2 cup Brown sugar
- 1/4 cup Sambal oelek
- 3 Star anise
- 1 Orange, zest removed in wide strips with a peeler, and juice
Directions
- Preheat the oven to 300 degrees F.
- Coat a large ovenproof pan or Dutch oven with olive oil over high heat. Sprinkle the pork with salt and brown on all sides. Remove and reserve.
- Discard the fat and add a few drops of fresh oil. Cook the garlic and ginger 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half.
- Add 3 cups of the stock, the oyster sauce, brown sugar, sambal, star anise, and orange zest and juice. Bring to a boil and reduce to a simmer. Taste and adjust the seasoning.
- Return the pork, cover and braise in the oven 2 hours, turning once. Add the last cup of stock if the liquid reduces too much. Uncover for the last 30 minutes.
- When the pork is VERY tender, remove it, simmer the liquid on the stove until it reduces to a sticky sauce, and serve the pork draped with the sauce.