Red-Cooked Pork Shoulder – a delicious recipe with shiitake mushrooms, fresh pork picnic shoulder, soy sauce, anise, light, Chinese rice wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak mushrooms 30 minutes in warm water.
2
Leave whole.
3
Blanch pork and let boil briskly for 5 minutes.
4
Transfer meat to colander. Run hot tap water over it. Discard cooking water. Replace the meat in the pot.
5
Add soy sauce, star anise, rock candy, wine, scallions and 2 cups cold water. Bring to a boil and cover the pot.
6
Reduce heat to low. Cook about 3 hours, adjusting heat to keep the liquid at simmer, turning meat over 2 or 3 times during the cooking period.
7
Add soaked mushrooms.
8
Cook 30 minutes longer.
9
There should be about 1 cup liquid left.
10
If more, cook, uncovered, until liquid is reduced. Transfer to deep platter. Pour cooking juice over it.
11
Serves 6 to 8 main course or 8 to 10 as part of a Chinese meal.
428
kcal
Calories
15
g
Fat
37
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 dried shiitake mushrooms, 4 to 5 lb. fresh pork picnic shoulder (with rind left on), 1/2 c. soy sauce, 1 whole star anise or 8 sections of star anise, and more.
Yes, Red-Cooked Pork Shoulder 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.
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