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24 April, 2013

Asian Braised Pork Shoulder

Posted in : All, Dinner on by : hdcook

Asian Braised Pork Shoulder

I love Slow Cook meals, I do, taking a very VERY inexpensive and tough cut of meat and slow cooking in the oven or on a slow cooker is amazing to me. This Asian Braised Pork Shoulder is delicious~it has all the components and flavors of Asia~sweet and Spicy and salty~with a warm heat that permeates your mouth as you take a your first bite. I have done all kinds of slow cook meals but this one is by far my favorite because of the spices, it has Star Anise, Ginger, & Orange juice and  peel. There is nothing else I could say about this this but~its good~I will certainly be making this again in the winter months and my be with a Asian Slaw to go with it.


Asian Braised Pork Shoulder

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4


  • 3 Pound of Pork Shoulder Cut into 4 pieces
  • Salt
  • 5 Cloves of Garlic Finely Chop
  • 2 inch Ginger Piece grated
  • 1/2 Cup of soy sauce
  • 1/2 Cup of Rice vinegar
  • 2-4 Cups of Chicken Stock-low sodium
  • 1 Cup of Oyster Sauce or Hoisin sauce
  • 1/2 Cup of Packed brown sugar
  • 1/4 Cup of Sambal Oelek
  • 3 Star Anaise
  • Zest and Juice of One large Ripe Orange Cut in to strips
  • olive oil


  1. Preheat Oven to 300 Degrees
  2. In a dutch pan-Oven proof pan heat up some olive oil, salt and pepper Pork Shoulder and brown on all sides, remove from pan and reserve.
  3. Throw away the fat add new oil, cook garlic and ginger for a minute or 2, add soy sauce, rice vinegar and let it reduce by half. Add the Chicken stock, oyster sauce, brown sugar, sambal oelek, star anaise, orange zest and juice and stir and bring to a boil then simmer.Taste to adjust the seasonings if needed.
  4. Return the pork to the pan, cover and place in the oven, braise pork for 2 hours, turning the pork once. If liquid reduces too much add 1 Cup of Chicken stock. Remove the lid for the last 30 Minute of Cooking.
  5. When Pork is tender Remove from the pan and cover with a foil, bring the pot to a boil and simmer till the liquid reduces to a sticky sauce consistency.
  6. Serve pork with white rice and sauce
  7. Adapted from a recipe by Anne Burrell

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