Red Braised Pulled Pork
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 5 mins
-
Servings
12
-
Calories
283 kcal
-
Course
Main Course
-
Cuisine
Chinese
Red Braised Pulled Pork
Description
This recipe uses boneless pork shoulder cut into sizable pieces, browned in oil to develop a crust, then slow braised in the oven with Shaoxing wine, light and dark soy sauces, sugar, bay leaves, star anise, and water. As it cooks uncovered at 375°F, the pork absorbs the braising liquids and becomes tender enough to shred easily.
The star anise and bay leaves add depth and fragrance typical of Chinese red braising, while the combination of soy sauces and sugar create a balanced, caramelized glaze on the meat during cooking. The slow oven method permits controlled heat, ensuring even cooking and flavor distribution through the chunks.
This versatile braised pork can be served over rice, in buns, or as part of various dishes that benefit from tender, flavorful pulled meat. Regular checking and stirring prevent dryness or burning as the braising liquid reduces.
Ingredients
- 4½ pounds pork shoulder cut into large 4-inch/10cm chunks and trimmed of excess fat; keep the skin if you can get it!, boneless
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- ¾ cup Shaoxing wine
- ⅓ cup sugar
- ⅓ cup soy sauce light
- 1 tablespoon dark soy sauce
- 2 bay leaf
- 1 star anise
- 3 cups water
Instructions
- Arrange a rack in the center of your oven, and preheat to 375°F/190°C. In a large Dutch oven or other cast iron pot, heat the oil over medium high heat. Brown the pork in batches (don’t crowd the pot), until it’s browned on all sides.
- Add all the pork back to the Dutch oven, along with the Shaoxing wine, sugar, light soy sauce, dark soy sauce, bay leaves, star anise, and water. Stir.
- Cover and bring to a boil on the stove. Once boiling, place the Dutch oven into the oven uncovered. Cook for 2½ hours, checking the pork every 45 minutes or so (stir and add more water if the pot starts drying out), until the pork is tender and falling apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 39g | 78% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 539mg | 22% |
| Potassium | 665mg | 14% |
| Fiber | 0.1g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
