Pork shoulder is slowly braised in a fragrant blend of Shaoxing wine, ginger, garlic, and soy until meltingly tender. Served with thickened braising sauce over crispy rice, this dish combines deep umami with rich aromatics and a satisfying crunch.orum.
Why You'll Love Asian Braised Pork Shoulder w/ Crispy Rice
This dish is all about deep, slow-cooked flavor. Meltingly tender pork shoulder braised in soy, ginger, and Shaoxing wine - paired with crispy rice that soaks up all that savory sauce. Comfort food meets serious umami.
Tips and Tricks
- Sear the pork in batches so it browns, not steams.
- Let the onion sit in the hot pan to naturally deglaze - it lifts tons of flavor.
- Taste the sauce as you add soy to dial in the saltiness exactly how you like it.
Variations
- Add a splash of rice vinegar or mirin for a tangy note.
- Stir in chili crisp for heat and texture.
- Serve with sautéed bok choy or roasted mushrooms on the side.
Substitutions
- Use beef chuck or short ribs instead of pork shoulder.
- Swap Shaoxing wine with dry sherry or sake.
- No veal demi? Just reduce more stock for richness.
Best served with
- Crispy rice or sticky jasmine rice
- Quick pickled cucumbers
- Charred scallions with sesame oil
- Cold beer or a glass of chilled sake
How to Store Leftovers
- Store pork and sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of stock or water. For best results, crisp fresh rice to serve underneath leftovers.
Common Questions
Can I make this ahead of time?
Yes, the pork actually tastes better the next day after resting in the braising liquid.
What cut of pork works best?
Pork shoulder is ideal for braising due to its fat content and connective tissue.





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