BRAISED PORK SHOULDER CHINESE RECIPES

CHINESE BRAISED PORK BELLY | ALLRECIPES

Chinese Braised Pork Belly | Allrecipes image

This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea's Steamed Buns on this site).

Provided by Andrea Nguyen

Categories World Cuisine Asian Chinese

Total Time 2 hours 40 minutes

Prep Time 15 minutes

Cook Time 2 hours 25 minutes

Yield 24 pieces

Number Of Ingredients 13

Ingredients

3 pounds skinless pork belly
1 tablespoon canola oil
? cup white sugar
2 tablespoons white sugar
4 cups water, or more if needed
5 large green onions, diagonally cut into 2-inch pieces
8 cloves garlic, smashed
½ cup fino dry sherry
½ cup reduced-sodium soy sauce
2 tablespoons dark molasses
8 whole star anise
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

Cut pork into eight 2x3-inch pieces.
Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.
Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.

Nutrition Facts : Calories 278.5 calories, CarbohydrateContent 15.6 g, CholesterolContent 41.2 mg, FatContent 17 g, FiberContent 0.6 g, ProteinContent 15 g, SaturatedFatContent 5.2 g, SodiumContent 1284.5 mg, SugarContent 10.3 g

ASIAN-INSPIRED BRAISED PORK SHOULDER RECIPE | ALLRECIPES

Asian-Inspired Braised Pork Shoulder Recipe | Allrecipes image

This moist braised pork dish is perfect for Sunday dinner.

Provided by nini49

Categories World Cuisine Asian

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
? teaspoon salt
? teaspoon wasabi powder
1 (4 pound) boneless pork shoulder roast, or to taste, trimmed
5 cups water
1 cup soy sauce
2 star anise, broken in half
1 green onion, cut into 4 pieces

Steps:

Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
Heat a large stockpot over medium-high heat.
Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 227.1 calories, CarbohydrateContent 2.3 g, CholesterolContent 77.7 mg, FatContent 14.1 g, FiberContent 0.3 g, ProteinContent 21.6 g, SaturatedFatContent 5.2 g, SodiumContent 1522.1 mg, SugarContent 0.5 g

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