| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 15 min |
| Cook: | 2 hr 20 min |
| Yield: | 4 servings |
Ingredients
- Extra-virgin olive oil
- One 3-pound pork shoulder, cut into 4 to 5 pieces
- Kosher salt
- 5 cloves garlic, smashed and finely chopped
- One 2-inch piece ginger, peeled and grated
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 3 to 4 cups chicken stock
- 1 cup oyster sauce
- 1/2 cup brown sugar
- 1/4 cup sambal oelek
- 3 star anise
- Zest and juice of 1 orange, zest removed in wide strips with a peeler
Instructions
- Preheat the oven to 300 degrees F.
- Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
- Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
- Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
- When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
- Serve the pork draped with the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 937 |
| Total Fat | 60 g |
| Saturated Fat | 18 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 54 g |
| Cholesterol | 187 mg |
| Sodium | 4293 mg |
Reviews
This is my second time cooking this recipe. I added some fresh broccoli this time. Yum. Sure, for those that are salt sensitive like myself I just reduced the amount of oyster sauce. I love how this dish smells and tastes. It has been added to my favorites!
Great recipe! It’s like we went to an asisian market. loved it!
the recipe looked really high in salt so i used low sodium soy sauce and stock. also i used almost no salt when seasoning/browning the pork. after the pork was done, i strained the sauce and thickened it a bunch. with those changes and cooking it lower and slower, it was great!
Used this recipe today to feed 200 houseless folks today. I scaled it up to meet quantity, lowered oven temp, and increased the time in the oven to 5 hours. Worked fantastically. Thank you for the inspiration and recipe.
Didn’t like this at all. Can’t believe how many reviews said it wasn’t salty. Completely disagree. Had to discard it. Should’ve known when I saw the 1/2 cup soy sauce and 1 cup oyster sauce
Ok – this recipe is delicious! The pork was wonderful. But, the REAL secret sauce here is, in fact, the sauce! It’s FANTASTIC! When I made the pork, I ran out of patience to reduce it all the way, as Anne directed but it was still wonderful. And the best part is that I saved it. Five days later, I took the sauce out of the fridge, did a proper reduction on it, and served it over grilled tuna. AWESOME SAUCE! It’s liquid gold as far as I’m concerned and I’ll be dreaming about other applications tonight!
Great recipe! We will make this again. I used pork marinated in imported soy sauce and I did not cut back on the soy sauce. It was definitely not too salty, but I can’t say what it would taste like with grocery store soy sauce. I used 1/2 half of the oyster sauce called for, because I only had grocery store oyster sauce. Next time, we will cut back on the brown sugar. We are healthy eaters and this was just a bit too sweet for our taste, but otherwise, fantastic!
Absolutely delicious! Followed the directions exactly, and it turned out perfectly. I’ve followed multiple recipes of Anne Burrell, and they’re perfect every time!
This was delicious. I halved the oyster sauce, and subbed siracha for the sambal. Left out the star anise as I didn’t have any. The pork was so tender and the sauce so good. Didn’t taste too salty to me, but I did use low sodium soy sauce and chicken broth.
I made this for the first time tonight, and it came out excellent! After reading some reviews, I decided to cut the oyster sauce in half and used reduced sodium soy sauce and chicken stock. I also omitted the Star Anise. The dish was not at all salty. Great blend of heat from the sambal oleek and sweetness from the brown sugar. Served it with Anne’s Cucumber/Daikon salad and fried rice. Will definitely be making again!