Chinese braised pork

Chinese braised pork


46 people made this

About this recipe: 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.

Ita County Antrim, Northern Ireland, UK

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 (4)


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


My wife loved it... - 31 Mar 2016

Thank you! I just made it for supper & it was super delish! - 16 Jun 2015

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