| Level: | Intermediate |
| Total: | 5 hr 10 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup vegetable oil
- One 9- to 10-pound whole pork shoulder, skin-on, bone-in
- 2 medium onions (291 grams, 10.3 ounces), quartered
- 4 cloves garlic (26 grams, .9 ounces), smashed
- 2-inch piece peeled ginger (40 grams, 1.4 ounces), minced (about 3 tablespoons)
- 10 cloves
- 6 whole star anise pods
- 3 tablespoons dark brown sugar
- 1 cup dark soy sauce
- 1 cup sherry vinegar or sherry cooking wine
- 6 large eggs
Instructions
- Preheat the oven to 325 degrees F.
- Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1134 |
| Total Fat | 84 g |
| Saturated Fat | 27 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 78 g |
| Cholesterol | 426 mg |
| Sodium | 2251 mg |
Reviews
This recipe is fantastic! The only thing I would change as I would double the number of the hard boiled eggs because they are just that good! If you haven’t made this yet do it.
If you don’t like Star Anise don’t make this. I reduced it to half and it tasted only if Star Anise.
I did this in the crockpot and it was amazing! I served it over rice with a side of roasted veggies. We had plenty of leftovers so I made Saimin soup and added the pork for this dish. It was excellent! This is our new favorite meal!
I made it using apple cider vinegar, all the grocery stores were out of sherry vinegar. Turned out amazing will make this again.
Did mine in my ninja 3 in one. Used 1 med head fresh anise instead of dry and substituted the veg oil with coconut oil. Used a reduced sodium soy and didn’t add any extra salt. It didn’t need it. 5 hrs on high. Fall off the bone perfect and very tasty. (Used 4.5 lb bone in pork shoulder and only added enough water to almost to the top of the meat – left a little less than a quarter inch from the top of meat and it was plenty of liquid after it cooks down.)
I used a smaller pork roast with all the other ingredients used as listed – it was very flavorful. One family member is very picky and this roast was worth second and third helpings. Will be making this roast again and again!
I’ve made this twice now because it’s a simple yet flavorful dish to feed the whole family with. Used apple cider vinegar to substitute for sherry wine vinegar.
Not sure yet. The video tell you different than the written recipe.
Video says salt all sides of pork written doesn’t. Video says return pork to pot skin side up written says return pork skin side down. Video says reduce liquid for about 5 mins. written says about 30 mins.
I’m confused.
Did this last night – for 2 people. We do have leftovers! 9.5# bone in pork roast barely fit my large Le Creuset so I could only add 2+ cups of water to cover which tended to concentrate the sauce & its flavors.. Fork tender and huge flavor served over rice. Simple, straight forward recipe, & I had all the ingredients called for, but used Shaoxing wine instead of sherry vinegar. Will vacuum seal the remains in 1# batches to eat over several months. I’ll do this again one day but with a much smaller roast.
I used a 4 pound shoulder for this recipe and followed the rest of the directions as they were written. It was very flavorful and tender. We will make this again.