Asian Braised Pork Shoulder with Crispy Rice

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

Asian Braised Pork Shoulder with Crispy Rice

No ratings yet

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.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Asian Inspired

Calories: 2259

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 tablespoon Avocado oil
• 1.5 lbs Pork shoulder cubed
• 1 Onion cut into chunks
• 2 tablespoon Ginger minced
• 4 cloves Garlic smashed
• ½ cup Shaoxing cooking wine
• 1-2 cups Chicken stock
• 2 tablespoon Veal demi-glace
• 2-4 tablespoon Soy sauce to taste
• Cooked rice pressed until crispy

Equipment

• Dutch oven
• Saucepan (for rice)
• Slotted spoon
• Measuring cups and spoons
• Knife and cutting board
• Tongs

Method

 

Sear the Pork Shoulder

1. Preheat oven to 325°F.
2. Heat a Dutch oven over medium-high heat. Add avocado oil.
3. In batches, sear pork shoulder on all sides until deeply browned. Remove and set aside.

Deglaze & Build the Base

1. Turn off the heat and add onion to the pot. Let sit for 3 minutes to naturally deglaze.
2. Turn heat back to medium. Add ginger and garlic. Stir until fragrant, ~1 min.
3. Pour in Shaoxing wine and scrape the bottom with a wooden spoon. Simmer ~2 minutes to reduce by 75%.

Braise the Pork

1. Add chicken stock, veal demi, and soy sauce (start with 2 tablespoon and taste). Stir to combine.
2. Return pork to the pot. Bring to a gentle boil, cover, and transfer to oven.
3. Braise for 2-4 hours until pork is fork-tender.

Finish the Sauce

1. Remove pot from oven. Use a slotted spoon to remove pork and onions.11. Reduce the braising liquid over medium heat until slightly thickened.

Nutrition

Calories: 2259kcalCarbohydrates: 27gProtein: 169gFat: 160gSaturated Fat: 52gPolyunsaturated Fat: 16gMonounsaturated Fat: 77gCholesterol: 592mgSodium: 2818mgPotassium: 2854mgFiber: 3gSugar: 9gVitamin A: 58IUVitamin C: 18mgCalcium: 254mgIron: 12mg

Tried this recipe?

Let us know how it was!