Cranberry Red Roast Braised Pork Shoulder

by Ming Tsai
Monday, Nov 21, 2016




Ingredients 

  • 2 cups naturally brewed soy sauce
  • 2 cups red wine
  • 2 cups water, plus more if necessary
  • 1 small ginger root, sliced into 5 thick slices
  • 2 bunch scallions, 1 inch pieces
  • 3 star anise
  • 1 packed cup of brown sugar
  • 1 cup fresh cranberries, plus 1/2 cup for garnish, halved
  • 1 bone-out pork shoulder, fat cap on, scored diagonally
  • Kosher salt and freshly ground black pepper
  • Chinese steamed bread (you can buy these frozen in Chinatown)

 

Directions

In a stock pot over high heat, combine all liquids, ginger, scallions, star anise, sugar and cranberries and stir to combine. Bring to a simmer and add pork. Cook 4 hours until pork is fork tender, skimming periodically. When ready, using a spider, remove pork and transfer to large oval platter. Remove star anise and ginger and discard.


Reduce sauce by 25% and check for seasoning. Add remaining cranberries and heat for 5 minutes with steamer on top of stockpot to heat the white Chinese steam bread. Ladle sauce on pork, serve with steamed bread. To eat, slice pork and stuff inside steamed bread with a spoonful of the red roast sauce.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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