Red Roast Pork with Shanghai Cabbage (Dad) Recipe

Name: Red Roast Pork with Shanghai Cabbage (Dad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle red wine; 2 cups shaoxing wine, may sub with 1 cup dry sherry; 4 cups thin soy sauce; 4 cups of water, make sure to cover pork; 12 -15 pound pork shoulder, bone-in, fat cap on; 2 boxes of Chinese rock sugar or 2 cups brown sugar; 1 large ginger sliced; 1 head of garlic, sliced in half; 2 bunch scallions; 2 star anise; 2 Thai bird chilies; 2 cinnamon sticks; 8 Shanghai cabbage, halved, de-cored and cleaned; 1/4 cup sambal oelek as a condiment

Servings: persons

1 bottle red wine
2 cups shaoxing wine, may sub with 1 cup dry sherry
4 cups thin soy sauce
4 cups of water, make sure to cover pork
12 -15 pound pork shoulder, bone-in, fat cap on
2 boxes of Chinese rock sugar or 2 cups brown sugar
1 large ginger sliced
1 head of garlic, sliced in half
2 bunch scallions
2 star anise
2 Thai bird chilies
2 cinnamon sticks
8 Shanghai cabbage, halved, de-cored and cleaned
1/4 cup sambal oelek as a condiment

1
Put all liquid ingredients and sugar in a tall stockpot and bring to a boil.
2
Add pork and reduce heat.
3
When boiling again, turn down to a simmer and skim off the 'scum.'
4
Add the rest of the remaining ingredients, except cabbage.
5
Taste for seasoning; it should be fairly sweet.
6
If not, add more brown sugar.
7
Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good!
8
Simmer slowly for 6 to 8 hours, or until pork is very soft.
9
Carefully remove the pork, place it on a large platter and cover with foil to keep hot.
10
Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes.
11
In the last 5 minutes of reducing, add the cabbage to cook until soft.
12
Place cabbage around the pork and glaze pork with reduction.
13
Serve with side of sambal oelek.

2066

kcal

Calories

Fat

172

Carbs

180

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 bottle red wine, 2 cups shaoxing wine, may sub with 1 cup dry sherry, 4 cups thin soy sauce, 4 cups of water, make sure to cover pork, and more.

Yes, Red Roast Pork with Shanghai Cabbage (Dad) 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!

Red Roast Pork with Shanghai Cabbage (Dad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions