Braised Pork Shoulder Teochew Style

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This next dish is also a very traditional and loved dish in our family menu. I have been cooking this dish for every Chinese New Year Reunion Dinner for many years but for the last 3 years it was not included in our dinner menu because we had very close friends, Dr. Lorry & Ellie Weinstein with us to usher the past four Lunar New Year celebrations. This year was different because they were unable to join us due that they were visiting their daughter and grand children in California. My guest, Dr. Laosethakulk loves this dish verrrrrrry much. So I took this opportunity to cook this dish once again. 



Ingredients:
2½ pound pork shoulder, blanched with boiling water to seal the juice and skins
¾ cup dark soy sauce
½ cup light soy sauce
½ cup sweet soy sauce½ cup cooking white wine
1 cup chicken broth
1½” long cinnamon stick
2 cloves
6 cloves garlic, skinned
¼ teaspoon ground white pepper
2 tablespoons canola oil


Method

Heat oil in a pressure cooker/heavy based braising pot (I prefer pressure cooker as it helps to tender the meat faster and save time) over medium-high heat. Add whole garlic, cinnamon stick and cloves and heat for 30 seconds. Reduce the heat to medium, add in the dark soy sauce, light soy sauce, sweet soy sauce, cooking white wine, chicken broth and ground white pepper, and bring to a rolling boil. Add the whole pork shoulder into the soy sauce. Use a ladle and scoop some soy sauce mixture and pour over the pork shoulder. Bring to a boil and then covered with the lid. Reduce the heat to low and simmer for 20 minutes.

Remove the pressure cooker to the sink and run down with cold running water until the pot is cool down. Open and turn over the pork shoulder and scoop some soy sauce mixture over the pork shoulder and return back to the heat covered and simmer for another 20 minutes. (If you notice that the soy mixture is reduced, just add another ¾ cup chicken broth.)

Repeat the procedure but this time used a fork and check the pork shoulder to see whether it is tender enough. If you prefer the meat to be more tender than usual repeat the cooking for another 10 to 15 minutes.

Transfer the pressure cooker from the heat and let it to cool down slowly by itself. Drained and serve the pork shoulder in whole or slice the flesh off the bone. Hope you will enjoy this dish.

This entry was posted in Chinese New Year Recipe, Chinese Recipes, Pork and Beef, Teochew Cuisine. Bookmark the permalink.

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