Recipe Courtesy of Cooking.com.
In this recipe the fat and skin are removed from the pork before slicing. The Chinese consider this to be a delicacy so leave it on if desired. This sweet and tender pork is delicious stuffed into mandarin pancakes or warmed flour tortillas with slivers of green onion. Or serve over mounds of white rice with a side of steamed snow peas and a glass of Zinfandel or a cold lager.
Facts per Serving
Calories: 292 Fat, Total: 13g Carbohydrates, Total: 4g
Cholesterol: 122mg Sodium: 439mg Protein: 36g
Fiber: 0g % Cal. from Fat: 40% % Cal. from Carbs: 5%
Cooking.com Tip: Using a spoon or baster to remove excess fat from pan drippings can be time-consuming and will inevitably remove some of the treasured juices as well – no matter how careful you are. A fat separator is an ingenious tool that allows fat to separate and rise to the top so the flavorful juices can then be poured out the spout.
- One 4- to 6-pound bone-in pork shoulder, preferably with skin
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup mirin or sherry
- 3/4 cup water
- 1/2 teaspoon salt
- 3 whole star anise
- 2 thin slices fresh ginger
- 1 tablespoon turbinado sugar
- Steamed white rice
- Thinly sliced green onions
- 1 Preheat oven to 325°F. Using sharp chef knife, score 3-inch slits all over pork skin (do not cut into flesh). Place pork in heavy ovenproof soup pot or large enameled cast-iron Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 8 minutes. Drain; rinse under cold water. Return pork to dry pot.
- 2 Drizzle 1/4 cup soy sauce and 1/4 cup mirin over pork; sprinkle with salt. Pour 1/2 cup water in pan around pork. Cover and braise in oven 30 minutes. Turn pork over; baste with pan juices. Cook 30 minutes longer; turn pork over and baste again. Add remaining soy sauce, sherry, water, star anise, ginger and sugar. Cook until pork is tender, turning and basting with pan juices every 30 minutes, about 1 hour.
- 3 Turn pork skin side up; baste again. Increase heat to 375°F. Cook uncovered until pork is glazed and skin is slightly crisp, about 30 minutes longer.
- 4 Transfer pork to cutting board with juice-catching channel; cool 5 minutes. Remove and discard fat and skin from pork, if desired. Cut pork crosswise into 1/2- to 3/4-inch-thick slices. Pour all juices from pan and any accumulated juices from cutting board into fat separator.
- 5 Serve slices over steamed rice; drizzle with pan juices. Sprinkle with green onions and serve.