Red Braised Pork Shoulder

3 hours Prep: 10 minutes Cook: 3 hours

549 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

5	pounds	pork shoulder	up to 7 pounds, with bone and rind
1	x	water
3/4	cup	sherry	dry, or shaoxing wine
1/3	cup	soy sauce, dark
6	crystals	chinese sugar	yellow rock, each about 1 inch square
1 1/2	teaspoons	salt	or to taste
6	cloves	star anise
1	each	cinnamon stick	about 2 inches long
4	each	dried red chiles	optional
3	pieces	tangerine peel	dried
6	each	garlic cloves	crushed
4	slices	ginger root	thick
1	each	scallions, spring or green onions	whole, trimmed
2	bunches	spinach	washed

Directions

Put the pork in a large pot with water to cover.

Bring to a boil, simmer for 2 minutes, then drain and rinse.

Again add the pork to the pot with fresh water to cover, add the wine, and bring to a boil.

Turn the heat to medium, partially cover, and cook for 30 minutes.

Add the rest of the ingredients (except the spinach), and simmer the pork for another 2 1/2 to 3 hours.

The rind and the fat should be very soft when it's done.

Remove the pork from the liquid and keep it warm.

Strain the sauce into a large skillet and reduce it over high heat.

This may take a while, depending on how much liquid you end up with.

Meanwhile, steam the spinach until just wilted, salt it lightly, and keep it warm.

When the sauce is reduced (it should be the consistency of a thin syrup), put the pork shoulder in the center of a large platter, arrange the spinach around it, and pour the sauce over.

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Nutrition Facts

Serving Size 307g

Amount per Serving

Calories 549 51% of calories from fat

	% Daily Value*
Total Fat 31.0g	48%
Saturated Fat 11.0g	55%
Trans Fat 0.0g
Cholesterol 204mg	68%
Sodium 579mg	24%
Total Carbohydrate 5.0g	2%
Dietary Fiber 2.0g	7%
Sugars 0.0g
Protein 60.0g	120%