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Close-up of tender, saucy beef pieces served over fluffy, golden rice, garnished with thinly sliced green onions.

Asian Braised Pork Shoulder with Crispy Rice

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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.
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Prep Time 25 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 30 minutes
Servings: 3
Course: Main Course
Cuisine: Asian Inspired
Calories: 2259
Ingredients Equipment Method Nutrition Notes

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
  • 2 cups 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

Notes

Storage: The braised pork and sauce keep together in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months, the flavor deepens as it sits. Reheat gently on the stovetop. Fry fresh crispy rice right before serving since pressed rice loses its crunch once stored.

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