5 Spice Braised Pork
5 Spice Braised Pork
This rich, sticky, highly aromatic shredded pork is hard to resist. It can be cooked in the oven or prepped in the morning and left to its own devices all day in a slow cooker.
It not only tastes amazing, it is versatile; think fresh spring rolls, pork buns, bao buns, omelettes, noodles or rice.
The aromas that will fill your house will be so enticing that you might find a few extras for dinner!
Serves 6-8
Ingredients
1.5 – 2kg boneless pork shoulder,trimmed of excess fat and cut into 4 pieces
1.5 – 2kg boneless pork shoulder,trimmed of excess fat and cut into 4 pieces
2 tbs oil
2 brown onions, diced
2 cloves garlic, minced
14 cup soy sauce
3/4 cup brown sugar
1 cup water
1 tsp ground white pepper
2 star anise
1tsp 5 spice
1tbs fish sauce
Preheat the oven to 160c.
Pat the pork all over with paper kitchen towels. Heat 1 tablespoon of oil in a large fry pan and brown the pork on all sides.
Place the pork in a snug fitting casserole dish or dutch oven.
Add another tablespoon of oil and saute the onion for 5 minutes over a medium heat before adding the garlic and continue to cook until the onion is translucent.
Spoon the cooked onion and garlic over the pork, tucking some of it under the meat.
Mix the soy, sugar, water, pepper, star anise and 5 spice together in a jug and pour over the meat.
Put on a tight fitting lid or wrap tightly in foil and place in the oven for an hour, turn over the shoulder and return to the oven for another hour.
Place the pork in a snug fitting casserole dish or dutch oven.
Add another tablespoon of oil and saute the onion for 5 minutes over a medium heat before adding the garlic and continue to cook until the onion is translucent.
Spoon the cooked onion and garlic over the pork, tucking some of it under the meat.
Mix the soy, sugar, water, pepper, star anise and 5 spice together in a jug and pour over the meat.
Put on a tight fitting lid or wrap tightly in foil and place in the oven for an hour, turn over the shoulder and return to the oven for another hour.
(at this stage if you want a more caramelly pork remove the lid and cook for a further half hour)
The meat is ready when it can be easily pulled apart with 2 forks.
Pull the meat out from the liquid and shred.
Skim any fat from the sauce and add the fish sauce.
Mix a couple of tablespoons of the warm sauce through the meat to keep it moist and cover until you are ready to serve. (At this point the meat can be stored in the fridge for up to 3 days before reheating for service)
The rest of the sauce can be reduced on the stove top until it is syrupy.
Serve the pork with rice and garnish with cucumber, spring onion and coriander or as I have serve in bao buns with shredded cabbage, cucumber, and spring onion.
The meat is ready when it can be easily pulled apart with 2 forks.
Pull the meat out from the liquid and shred.
Skim any fat from the sauce and add the fish sauce.
Mix a couple of tablespoons of the warm sauce through the meat to keep it moist and cover until you are ready to serve. (At this point the meat can be stored in the fridge for up to 3 days before reheating for service)
The rest of the sauce can be reduced on the stove top until it is syrupy.
Serve the pork with rice and garnish with cucumber, spring onion and coriander or as I have serve in bao buns with shredded cabbage, cucumber, and spring onion.
