Red-cooked Pork Shoulder
Ready In: 3 hrs 30 mins
Serves: 8
Ingredients
- 1 tablespoon oil
- 4 scallions, cut crosswise in thirds
- 2 large garlic cloves, crushed
- ginger, thinly sliced
- 4 cups water (or 2 cups chicken stock and 2 cups water)
- 1 cup dark soy sauce
- 3⁄4 cup rice wine, Scotch or 3⁄4 cup sherry wine
- 1⁄4 cup packed brown sugar
- 4 star anise or 1 1⁄2 teaspoons anise seed
- 1 (3 inch) cinnamon sticks
- 1 (7 lb) picnic pork shoulder
Directions
- Heat oil in a large, heavy Dutch oven over medium-high heat.
- Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
- Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
- Bring to boil, then add pork picnic shoulder.
- Turn the meat to cover it with liquid and color it.
- Reduce the heat and cover the pan.
- Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
- Remove the meat from the pan and spoon off the fat from the pan juices.
- Slice the meat.
- Serve with the pan juices.
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