Best Asian Style Braised Pork Shoulder Recipes

ASIAN STYLE BRAISED PORK SHOULDER

Asian Style Braised Pork Shoulder image

I had this boneless pork shoulder--it was on sale, and my husband bought a whole bunch. Not a whole lot of variety out there for braised pork shoulder recipes--I think there are about 4 recipes recycled on the whole internet, lol. I looked and didn't find any that I had all of the ingredients for, so I took some stuff out of the fridge and cupboards came up with this one. It's really easy, and delicious.

Provided by ciao4293

Categories Pork

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons oil
2 1/2-3 lbs boneless pork shoulder, trimmed and cut into almost bite-size cubes
3 bulbs shallots, sliced
6 cloves garlic, minced
1/2 cup low sodium soy sauce
1/4 cup white wine
1 1/2 teaspoons fresh ground ginger
1/2 teaspoon five-spice powder
1/8-1/4 teaspoon cayenne pepper
1/4 cup apricot preserves
1/4 cup orange marmalade
2 tablespoons hoisin sauce
1/2 cup chicken broth
cooked white rice, for serving with,if desired

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.

Nutrition Facts : Calories 1237.8, Fat 82.4, SaturatedFat 25.5, Cholesterol 268.7, Sodium 1992, Carbohydrate 49.9, Fiber 1.2, Sugar 29.8, Protein 69.5

HONEY-SOY BRAISED PORK WITH LIME AND GINGER

Honey-Soy Braised Pork With Lime and Ginger image

This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.

Provided by Sarah DiGregorio

Categories dinner, weekday, meat, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut into 2 pieces
8 large garlic cloves, smashed and finely chopped
3 tablespoons minced fresh ginger (from one 3-inch piece)
1 teaspoon red-pepper flakes, plus more to taste
2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
1 cup tamari or low-sodium soy sauce (see Tip)
1 cup honey
1 tablespoon toasted sesame oil
Cooked rice, noodles or lettuce cups, for serving
Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

Steps:

Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.