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Chinese Red-Cooked Pork Shoulder

  • 335calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsCopper, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) packed brown sugar

  2. 1/4 cup(s) dry sherry

  3. 1/4 cup(s) seasoned rice vinegar

  4. 1/4 cup(s) plus 1 tbsp. reduced-sodium soy sauce

  5. 1 medium onion , chopped

  6. 1 piece (2 inches)

  7. fresh ginger , peeled and thinly sliced into rounds

  8. 2 clove(s)

  9. garlic , crushed with press

  10. 2 strip(s)

  11. (3" by 3/4" each)

  12. fresh orange peel

  13. 1 stick(s) cinnamon

  14. 1 whole(s) star anise

  15. 1 bag(s) (1 pound)

  16. peeled baby carrots

  17. 4 pound(s) well-trimmed boneless pork shoulder , cut into 1 1/2-inch chunks*

  18. 2 package(s) (10 ounces each) frozen broccoli florets , thawed

Instructions Jump to Ingredients ↑

  1. In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.

  2. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.

  3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes about 13 cups.

  4. Tips & Techniques *If the pork is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat and skin in order to yield 4 pounds of solid meat.

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