Asian Style Braised Pork Shoulder Recipes

ASIAN-INSPIRED BRAISED PORK SHOULDER

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.

ASIAN STYLE BRAISED PORK SHOULDER

Steps:

• Heat oven to 275°.
• For the sauce--In a bowl, mix the garlic, soy sauce, wine, ginger, 5 spice powder, cayenne, apricot preserves, marmalade, hoisin and broth--set aside.
• Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe.
• Saute the pork until browned, then remove to a plate.
• Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes.
• Add the meat back to the pan, then stir in the sauce mixture.
• Bring to a simmer, cover, and place the pan in the oven.
• Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily.
• Serve over white rice, if desired.

ASIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 300 degrees F.
• Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
• Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
• Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
• When the pork is VERY tender, remove the pan from the oven. 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.
• Serve the pork draped with the sauce.