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Asian Pork

Asian Pork

Prep: 30 min
Ready: 5 hours
20-24 servings
meatgluten-free

Tender braised pork shoulder seasoned with a homemade Chinese 8 Spice blend. The pork is fried until golden, then slowly braised in chicken stock and soy sauce until meltingly tender.

Ingredients

  • 14 lbs pork shoulder, cubed into 2.5-inch pieces
  • 3-4 quarts chicken stock (or master stock)
  • 5 tablespoons Chinese 8 Spice
  • 2½ tablespoons fine sea salt
  • 2 tablespoons + 2 teaspoons cayenne pepper
  • 4 bay leaves
  • 12 garlic cloves, minced
  • ½ cup soy sauce
  • 1 cup lard for frying

Chinese 8 Spice

  • 4 tablespoons star anise
  • 2 tablespoons clove
  • 3 tablespoons ginger
  • 1 tablespoon cinnamon
  • 3 tablespoons black peppercorns
  • 2 tablespoons cardamom
  • 3 tablespoons Szechuan peppercorns
  • 3 tablespoons fennel

Instructions

  1. For the Chinese 8 Spice, grind all spices into a powder. Must be heated to activate.
  2. Mix the Chinese 8 Spice, salt, and cayenne together. Rub the pork cubes with the spice mixture and refrigerate overnight.
  3. Bring lard up to frying temperature in a large wide shallow stock pot.
  4. Fry pork until golden brown on all sides.
  5. Add the garlic to oil with pork and cook until fragrant.
  6. Add soy sauce, bay leaves, and chicken stock to pot.
  7. Braise until the pork is tender but not falling apart.
  8. Remove pork from braising liquid and reserve for use in different dishes.