Braised Ginger Pork
Dive into the warm, comforting flavors of Braised Ginger Pork, a melt-in-your-mouth dish that combines tender pork shoulder with the aromatic duo of fresh ginger and garlic. This recipe is slow-cooked to perfection, allowing the rich, umami-packed sauce of soy sauce, rice vinegar, and dark soy to deeply infuse every bite. Brown sugar adds a touch of sweetness, while star anise and white pepper create a subtle, fragrant spice that elevates the dish to restaurant-quality gourmet. Perfectly suited for pairing with fluffy steamed rice or stir-fried vegetables, this hearty dish is easy to prepare and an impressive crowd-pleaser. With minimal prep time and the magic of slow cooking, Braised Ginger Pork is your next go-to recipe for busy weeknights or cozy evenings at home!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 inches fresh ginger
- 4 cloves garlic
- 0.333 cups soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1.5 cups water or chicken stock
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 stalks scallions
- 1 piece star anise
- 0.5 teaspoon white pepper
Instructions
Cut the pork shoulder into 2-inch cubes. Peel and thinly slice the ginger and garlic.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork pieces and sear them on all sides until browned. Work in batches if necessary to avoid overcrowding. Remove the pork and set it aside.
Reduce the heat to medium and add the sesame oil to the same pot. Add the sliced ginger, garlic, and star anise. Sauté for 1-2 minutes until fragrant.
Return the seared pork to the pot. Add the soy sauce, dark soy sauce, rice vinegar, and brown sugar. Stir well to coat the pork evenly in the sauce.
Pour in the water or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let the pork simmer gently for 1 hour, stirring occasionally to prevent sticking.
Taste the sauce and adjust the seasoning, adding a pinch of salt or more soy sauce if needed. Add the white pepper for a slight kick.
Remove the lid and increase the heat to medium to allow the sauce to reduce and thicken, about 10-15 minutes.
Slice the scallions thinly for garnish. Remove the star anise before serving.
Serve the braised ginger pork hot over steamed rice or with your choice of side dishes, garnished with fresh scallions.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 27.8 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3845 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
