Red-Cooked Pork Shoulder
Red-cooked pork shoulder offers tender, flavorful meat infused with soy, star anise, and aromatic spices, perfect for hearty meals or special gatherings.
Ingredients
- 6 dried shiitake mushrooms ⓘ
- 4 to 5 lb. fresh pork picnic shoulder with rind
- 1/2 cup soy sauce ⓘ
- 1 whole star anise or 8 sections of star anise ⓘ
- 2 Tbsp. rock candy or 2 Tbsp. granulated sugar ⓘ
- 1/2 cup Chinese rice wine or pale dry sherry ⓘ
- 2 cups cold water ⓘ
- 2 scallions including green tops, cut in 3-inch lengths ⓘ
Instructions
- Soak the dried shiitake mushrooms in warm water for 30 minutes, then leave them whole.
- Blanch the pork shoulder and boil briskly for 5 minutes.
- Transfer the pork to a colander and run hot tap water over it. Discard the cooking water.
- Return the meat to the pot, add soy sauce, star anise, rock candy or sugar, rice wine, scallions, and 2 cups cold water.
- Bring to a boil, cover the pot, then reduce heat to low and simmer for about 3 hours, turning the meat over 2 or 3 times during cooking.
- Add the soaked mushrooms and cook for an additional 30 minutes.
- If more than 1 cup of liquid remains, cook uncovered until the liquid is reduced to about 1 cup.
- Transfer the pork to a deep platter and pour the cooking juices over it.
Tips & Substitutions
To enhance the flavor, try adding a bit of ginger or garlic when simmering the pork. If you can't find rock candy, granulated sugar works as a substitute. For a more intense flavor, consider using a combination of soy sauce and tamari. Ensure you don't skip blanching the pork, as it helps remove impurities and results in a cleaner taste.
Serving Suggestions
Serve the red-cooked pork shoulder on a bed of steamed rice, allowing the rich sauce to soak into the grains. This dish pairs beautifully with sides like stir-fried vegetables or pickled cucumbers. For a complete meal, consider serving with Guam Fried Rice for a delightful contrast of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the pork in a covered skillet over low heat, adding a splash of water or broth if necessary to keep it moist. You can also microwave it in short intervals, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Red-Cooked Pork Shoulder contains roughly 232 calories, with 8g protein, 41g carbohydrates, and 6g fat. It is an excellent source of iron (34% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1108mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can substitute pork shoulder with pork belly or pork loin, but keep in mind that the cooking time may vary. Pork belly will yield a richer flavor due to its fat content, while pork loin may require less cooking time to avoid drying out.
Is there a vegetarian alternative to the pork in this recipe?
While the dish is traditionally made with pork, you can use firm tofu or seitan as a vegetarian substitute. Marinate the tofu in the same sauce and cook it similarly, adjusting the cooking time to ensure it absorbs the flavors without becoming mushy.
Can I prepare this dish in advance?
Absolutely! This dish tastes even better the next day as the flavors meld. You can prepare it a day ahead, let it cool, and refrigerate. Just reheat gently before serving, and it's perfect for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).