Chinese Slow-Braised Pork

    Chinese Slow-Braised Pork


    4 people made this

    About this recipe: A delicious experiment I made with pork shoulders and I have to share it! It turned out tender and spicy; served it with rice and broccoli or you can do bok choy too.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 1/2kg pork shoulder
    • 2 cloves garlic, peeled and sliced
    • 5cm piece ginger root, peeled and sliced
    • 3 small chillies, finely diced seeds included
    • 1 teaspoon Chinese 5 spice powder
    • 2 tablespoons brown sugar
    • 2 tablespoons vinegar
    • 3 tablespoons soy sauce
    • 120ml water

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Heat the oil in a large frying pan. Brown the pork shoulder joint on all sides; remove and place in a oven proof casserole dish.
    2. Preheat the oven to 150 degrees C.
    3. Turn down the heat and gently fry the garlic, ginger and chilli for 2 or 3 minutes.
    4. Add Chinese 5-spice powder, brown sugar, vinegar, soy sauce and water. Stir well and pour over the pork joint.
    5. Cover the dish with a lid or foil; transfer to oven and cook for 1 1/2 to 2 hours. The pork will be soft and shred easily. Serve with rice and broccoli.
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    Reviews in English (5)


    Really delicious. I used pork shoulder steaks, which worked just as well. I will definitely make this again!  -  21 Feb 2015  (Review from Allrecipes UK | Ireland)


    Sons and partner loved it! This recipe is staying!!  -  11 Jan 2017  (Review from Allrecipes UK | Ireland)


    My wife loved it...  -  31 Mar 2016  (Review from Allrecipes UK | Ireland)

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