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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