Pork With Sticky Asian Glaze Recipe

Name: Pork With Sticky Asian Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 None pork shoulder roast (about 3 1/2 lbs); 5 None shallots, thinly sliced; 2 slices fresh ginger, chopped; 5 cloves garlic, thinly sliced; 1/2 cup dark soy sauce; 1/2 cup packed light brown sugar; 2 None whole star anise; 2 cups reduced sodium chicken stock; 2 cups water; 8 None dried whole shiitake mushrooms; 1/3 cup canned bamboo shoots, rinsed; 2 1/2 lbs fresh thick rice noodles; 1 bunch Chinese broccoli, cut into 2 inch lengths; 3 None green onions, thinly sliced

Servings: persons

1 tbsp vegetable oil
1 None pork shoulder roast (about 3 1/2 lbs)
5 None shallots, thinly sliced
2 slices fresh ginger, chopped
5 cloves garlic, thinly sliced
1/2 cup dark soy sauce
1/2 cup packed light brown sugar
2 None whole star anise
2 cups reduced sodium chicken stock
2 cups water
8 None dried whole shiitake mushrooms
1/3 cup canned bamboo shoots, rinsed
2 1/2 lbs fresh thick rice noodles
1 bunch Chinese broccoli, cut into 2 inch lengths
3 None green onions, thinly sliced

1
Heat the oil in a Dutch oven on medium heat. Add the pork and cook until browned all over. Add the shallots, ginger and garlic and cook for 1 min. Add the dark soy sauce, sugar, star anise, stock and water to the pan; bring to a boil. Reduce the heat to low; cover and simmer for 1 1/2 hours, turning the pork occasionally.
2
Meanwhile, soak the mushrooms in warm water for 20 mins. Remove the stems and cut the mushrooms in half. Add mushrooms and bamboo shoots to the pan; simmer, uncovered, for 30 mins, turning the pork occasionally.
3
Remove the pork from the pan. Cover to keep warm. Strain the cooking liquid into a large bowl, reserving the mushroom mixture. Measure 2 2/3 cups of the cooking liquid and place in a medium saucepan. Bring to a boil. Boil uncovered, for about 10 mins or until reduced to 3/4 cup.
4
Meanwhile, place the rice noodles in a heatproof bowl. Cover with boiling water. Let stand until tender. Drain well. Steam the broccoli until just tender. Slice the pork thickly. Place noodles on serving plates. Top with the broccoli, sliced pork and the mushroom mixture. Drizzle with the reduced cooking liquid and garnish with the onions.

1564

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None pork shoulder roast (about 3 1/2 lbs), 5 None shallots, thinly sliced, 2 slices fresh ginger, chopped, and more.

Yes, Pork With Sticky Asian Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork With Sticky Asian Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions