She Strengthens

Savory Braised Pork Shoulder with Asian Flair

Discover the rich flavors of China-inspired braising liquid infused with Shaoxing wine, soy sauce, and star anise, perfectly paired with tender pork shoulder.

A Cut Above the Rest

Pork shoulder, also known as Boston butt, is an underrated cut that shines when slow-cooked in a flavorful braising liquid. The result is a juicy, fall-apart dish that’s elevated by simple steamed rice and stir-fried string beans.

Key Ingredients and Substitutions

• Shaoxing wine: A Chinese rice wine found in Asian markets or high-end grocery stores. Substitute with dry sake or fino sherry if needed.
• Fresh cilantro stems and leaves: Reserve leaves for garnish and use stems in the braising liquid.
• Fresh orange zest: Add a burst of citrus flavor to the dish.

Game Plan: Make Ahead for Maximum Flavor

This recipe is even more delicious when made a day or two in advance. Simply chill the cooked pork and reheat when ready to serve.

Ingredients

• 6 cups water
• 1 cup soy sauce
• 1/2 cup Shaoxing wine
• 1/4 cup packed light brown sugar
• 7-8 scallions, white parts smashed and green parts reserved
• 4 pieces fresh ginger, smashed
• 6 medium garlic cloves, smashed
• 10 fresh cilantro stems, leaves reserved for garnish
• 2 strips fresh orange zest
• 2 whole star anise pods
• 1 (5-6 pound) boneless pork butt, shoulder, or blade roast, tied
• 1 teaspoon finely grated orange zest

Cooking the Pork

Combine water, soy sauce, wine or sherry, brown sugar, scallion whites, ginger, garlic, cilantro stems, zest strips, and star anise in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Add pork and return to a simmer, cooking gently for 4-4 1/2 hours. Cool pork in its cooking liquid, then chill for at least 8 hours or overnight.

Serving

Heat the oven to 350°F and arrange a rack in the middle. Skim fat from the braising liquid and discard. Transfer chilled pork to a cutting board, remove string, and cut into 1/2-inch-thick slices. Arrange pork slices in a 13-by-9-inch baking dish. Strain braising liquid and measure 2 cups, pouring over pork. Cover with foil and bake for 30 minutes. Serve with hot broth, topped with reserved cilantro leaves and scallion greens.

Beverage Pairing

A light, spicy red wine complements the star anise, cilantro, orange, and pork flavors. Try a Sangiovese-based wine from Tuscany, such as Morellino di Scansano from Moris Farms, 2005.