Chinese braised pork

    1 hour 45 min

    This started off as an experiment as I had bought some pork shoulder at the butcher's but I wanted something with lots of sauce and some spice! It turned out so well that I decided to share it! Serve with rice and broccoli or bok choy.


    County Antrim, Northern Ireland, UK
    77 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1.5kg pork shoulder
    • 2 cloves garlic, peeled and sliced
    • 1 (5cm) piece ginger root, peeled and sliced
    • 3 small chillies, finely diced (seeds included)
    • 1 teaspoon Chinese 5-spice powder
    • 2 tablespoons brown sugar
    • 2 tablespoons vinegar
    • 3 tablespoons soy sauce
    • 120ml water

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat the oven to 150 C / Gas 2.
    2. Heat the oil in a large frying pan. Brown the pork shoulder joint on all sides; remove and place in a oven proof casserole dish.
    3. Turn down the heat and gently fry the garlic, ginger and chilli for 2 or 3 minutes. Add Chinese 5-spice powder, brown sugar, vinegar, soy sauce and water. Stir well and pour over the pork joint. Cover the dish with a lid or foil; transfer to oven and cook for 1½-2 hrs. The pork will be soft and shred easily. Serve with rice and broccoli.

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    Reviews in English (5)


    Really delicious. I used pork shoulder steaks, which worked just as well. I will definitely make this again!  -  21 Feb 2015


    Sons and partner loved it! This recipe is staying!!  -  11 Jan 2017


    My wife loved it...  -  31 Mar 2016

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