Cooking pork shoulder Chinese style is a delightful culinary experience that combines rich flavors, tender meat, and aromatic spices. Whether you’re hosting a family dinner or preparing a feast for friends, this dish is sure to impress. In this guide, we’ll walk you through the steps to cook pork shoulder the Chinese way, highlighting key techniques and ingredients to ensure a successful outcome.
Ingredients
To make this delicious pork shoulder dish, you’ll need:
- Pork Shoulder: 2 kg (about 4.4 pounds), preferably with a bit of fat for added flavor
- Ginger: 3-4 slices, thinly sliced
- Garlic: 6-8 cloves, crushed
- Scallions: 3-4, chopped
- Star Anise: 2-3 pieces
- Cinnamon Stick: 1 piece (about 3 inches long)
- Cloves: 5-6 pieces
- Shaoxing Wine: 50 ml (about 3 tablespoons)
- Soy Sauce: 50 ml (about 3 tablespoons)
- Dark Soy Sauce: 20 ml (about 1.5 tablespoons), for color
- Rock Sugar: 3-4 tablespoons, adjust to taste
- Water: Enough to cover the pork shoulder halfway
- Vegetable Oil: 2 tablespoons
- Salt: To taste
- White Pepper: A pinch
- Sesame Oil: A drizzle (optional)
- Green Onions: Chopped, for garnish (optional)
Preparation
Before starting the cooking process, ensure you have all the ingredients ready and the pork shoulder properly prepared.
Clean the Pork Shoulder: Rinse the pork shoulder under cold running water to remove any impurities. Pat it dry with paper towels to ensure no excess moisture remains.
Score the Pork: Using a sharp knife, make diagonal cuts (about 1/2 inch deep) across the surface of the pork shoulder. This will help the marinade penetrate deeper and make the meat more tender.
Season the Pork: Rub the pork shoulder with a little salt and white pepper. Set it aside while you prepare the aromatics.
Cooking Steps
Now, let’s dive into the cooking process.
Heat the Pan: Place a large, heavy-bottomed pot or wok on medium-high heat. Add the vegetable oil and let it heat up.
Sear the Pork: Once the oil is hot, carefully place the pork shoulder in the pot, skin side down. Sear for about 3-4 minutes until the skin is golden brown and crispy. Flip the pork over and sear the other sides for about 2 minutes each. This will lock in juices and add a wonderful caramelized flavor.
Add Aromatics: Remove the pork shoulder from the pot and set it aside. In the same pot, add the sliced ginger, crushed garlic, chopped scallions, star anise, cinnamon stick, and cloves. Stir-fry for about 1 minute until fragrant.
Deglaze with Shaoxing Wine: Pour in the Shaoxing wine and stir to deglaze the pot, scraping up any browned bits from the bottom. This will add a layer of complexity to the dish.
Add Soy Sauces and Sugar: Pour in the soy sauce, dark soy sauce, and rock sugar. Stir to combine and let the sugar melt.
Return the Pork: Place the seared pork shoulder back into the pot, skin side up. Pour in enough water to cover the pork halfway. Bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low and let the pork simmer gently. Cover the pot with a lid, leaving a small gap for steam to escape. Simmer for about 2-2.5 hours, or until the pork is tender and cooked through. You can check the doneness by inserting a fork into the thickest part; it should slide in easily.
Adjust Seasoning: Taste the cooking liquid and adjust the seasoning with more soy sauce, sugar, or salt if needed. The sauce should be flavorful but not overly salty.
Finish with a Drizzle of Sesame Oil (Optional): Once the pork is cooked, you can remove it from the pot and drizzle a little sesame oil over the top for added aroma and flavor.
Serving
To serve, slice the pork shoulder into thick pieces and arrange them on a serving platter. Pour some of the cooking liquid over the pork to keep it moist. Garnish with chopped green onions if desired. Serve hot with steamed rice, pickled vegetables, or your favorite Chinese sides.
Tips for Perfect Pork Shoulder
Marinating: Although not strictly necessary for this recipe, marinating the pork shoulder overnight with some of the aromatic ingredients can enhance flavor.
Using a Pressure Cooker: For a quicker cooking time, you can use a pressure cooker. Follow the same steps but reduce the cooking time to about 45-60 minutes after reaching pressure.
Crispy Skin: If you prefer a crispier skin, you can remove the pork shoulder from the pot 30 minutes before it’s fully cooked. Increase the heat to high, uncovered, and let the sauce reduce while the skin crisps up.
Accompanying Dishes: Pair your pork shoulder with stir-fried vegetables, steamed buns, or noodles to create a balanced meal.
Conclusion
Cooking pork shoulder Chinese style is a rewarding culinary endeavor that combines traditional techniques with rich, aromatic flavors. By following the steps outlined in this guide, you’ll be able to create a tender, juicy, and flavorful dish that’s perfect for any occasion. Whether you’re a seasoned chef or a home cook looking to impress, this pork shoulder recipe is sure to deliver. Enjoy the process and savor every bite!
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