Best Red Roast Pork Shoulder Ming Tsai Recipes

Slow Cooker Pork Shoulder with Zesty Basil Sauce image

Provided by Anna Stockwell

Yield 8 servings

Number Of Ingredients 20

For the pork:
8 garlic cloves, finely chopped
1/4 cup olive oil
3 tablespoons whole grain mustard
3 tablespoons light brown sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons oregano leaves, finely chopped
1 1/2 teaspoons smoked paprika
1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
For the sauce:
1 large shallot, finely chopped
2 cups basil leaves, finely chopped
1 1/4 cups extra virgin olive oil
1/4 cup oregano leaves, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 cup fresh lemon juice
Special Equipment:
A (4-quart) slow cooker

Steps:

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
Do Ahead
Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Red-cooked Pork Shoulder image

Provided by fashionfiveo

Categories Pork

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon oil
4 scallions, cut crosswise in thirds
2 large garlic cloves, crushed
ginger, thinly sliced
4 cups water (or 2 cups chicken stock and 2 cups water)
1 cup dark soy sauce
3/4 cup rice wine, Scotch or 3/4 cup sherry wine
1/4 cup packed brown sugar
4 star anise or 1 1/2 teaspoons anise seed
1 (3 inch) cinnamon sticks
1 (7 lb) picnic pork shoulder

Steps:

Heat oil in a large, heavy Dutch oven over medium-high heat.
Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
Bring to boil, then add pork picnic shoulder.
Turn the meat to cover it with liquid and color it.
Reduce the heat and cover the pan.
Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
Remove the meat from the pan and spoon off the fat from the pan juices.
Slice the meat.
Serve with the pan juices.

Nutrition Facts : Calories 1032.7, Fat 73.2, SaturatedFat 25, Cholesterol 281.8, Sodium 2316, Carbohydrate 10.7, Fiber 0.5, Sugar 7.4, Protein 72.3

Red Roast Pork with Shanghai Cabbage (Dad) image

Provided by Ming Tsai

Categories main-dish

Time 8h20m

Number Of Ingredients 14

1 bottle red wine
2 cups shaoxing wine, may sub with 1 cup dry sherry
4 cups thin soy sauce
4 cups of water, make sure to cover pork
12-15 pound pork shoulder, bone-in, fat cap on
2 boxes of Chinese rock sugar or 2 cups brown sugar
1 large ginger sliced
1 head of garlic, sliced in half
2 bunch scallions
2 star anise
2 Thai bird chilies
2 cinnamon sticks
8 Shanghai cabbage, halved, de-cored and cleaned
1/4 cup sambal oelek as a condiment

Steps:

Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum.' Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 5 minutes of reducing, add the cabbage to cook until soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek.