Now I love cooking braised pork using sliced pork as turned out that cooks much faster and yes, infused with all the seasoning…so good! I love your “Mistake turned to be a new finding” moto. Because we are all unique, and enjoy different things, I invite you to let your creativity take charge and color the recipes wherever your senses take you. And for this recipe, it looks like a good thing — this looks SO tasty! I’ve not seen sliced pork shoulder in our markets but it certainly would make for much less time when cooking. Thanks for sharing. Add the soy sauce and rice vinegar and reduce by half. Copyright 2020 Color Your Recipes | All Rights Reserved, Passion Fruit Curd Cream Cheese Braided Bread. Ditch the fat from the pan and add a few drops of fresh oil. This is some seriously delicious bites. Honestly I was not planning in using sliced pork…I actually did not pay attention to the label when buying it…thinking that it was chunks of pork shoulder. A fun way to celebrate the year of the pig… Have you started CNY prep yet? The pork pieces should be super-tender and nicely coated with the reduced liquid that has turned into a glaze at this point. Good dish — thanks. I’m glad the mishap in buying the wrong cut of port didn’t deter you . Take Care, Juliana these look wonderful and delicious ! Im hungry !! Having never blanched pork prior to coking, I found this quite interesting. Blanch the sliced pork by bringing a pot of water to boil and blanching the pork for a couple of minutes. The original Soy Braised Pork Shoulder recipe says it could take up to two hours to finish, but mine was perfect after about an hour an a half. Lower the heat and cook until the slices of pork are tender. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. This is such a yummy recipe and I like the fact that the pork is sliced! Add the mix of cooking wine and soy sauce. Cover the cooker, set it on HIGH, and cook for 4 hours. You will find here mostly simple recipes yet grand from time to time. I love the flavors in your sliced pork shoulder, Juliana! When … In a small bowl mix cooking wine with soy sauce, set aside. Melt the sugar until lightly brown and bubbly. Trust me we’ve had our share of opportunities. Rub the pork all over with the five-spice powder and salt. Ours is “there are no failures in the kitchen, just opportunities”. You can imagine my face when blanching the pork and found that it was all sliced…well, I did not let the cut of the pork intimidate me and went ahead to make what I was planning…at the end it was so tasty, each slice was exploding with flavor. Add the Chinese 4 spice, ginger, onion, chili flakes (it desire) and the blanched pork. Increase the heat to medium until boiling. Over low heat, add oil and sugar in the pan. A method I shall try soon. I’ve bought sliced pork shoulder by mistake, too. Super tender and fragrant. Stir to dissolve the sugar. Have a great week! Remove the pork and rinse in cold water. Toss in the garlic and ginger and cook for 1 to 2 minutes. Hi, I am Juliana, the creator of Color Your Recipes. We make this braised pork shoulder using a braising technique of cooking. Wonderful! Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Braising is a common way of preparing meat and vegetables that involves a combination of wet and dry heat. xo. Those pork slices look really succulent and tender.