Dinner
Orange-Ginger Braised Pork with Crispy Shallots
Brown pork shoulder before a slow simmer in orange, ginger and soy. The final uncovered stage reduces the sauce while the meat becomes tender enough to pull apart.
- Yield
- 6 servings
- Cuisine
- Asian-inspired fusion
Bring it to the table
Reduce after the covered simmer
Keep the pot covered for the first two hours. Remove the lid for the final stage so the braising liquid thickens around the pork.
At the table
Serve over steamed jasmine rice with sauce from the pot, crispy shallots, cilantro and mint.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3 lb boneless pork shoulder — fat cap trimmed; cut into large pieces
- kosher salt — to taste
- 2 tbsp vegetable oil — for browning
- 2 medium oranges
- 5 cloves garlic — smashed
- 1 3-inch piece fresh ginger — finely chopped
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar — light or dark
- 1/4 tsp crushed red pepper flakes
- 2 cups water
- 1/3 cup vegetable oil — for frying the shallots
- 3 large shallots — thinly sliced
- steamed jasmine rice — to serve
- cilantro leaves and tender stems — to serve
- mint leaves — to serve
A few useful notes.
The base batch serves about 6–8; the serving control starts at 6.
The pork should be thoroughly cooked and tender after the long braise. If the sauce reduces too quickly before the meat is tender, lower the heat and add a little water.
The cooking plan
How to make Orange-Ginger Braised Pork with Crispy Shallots.
Pat the pork dry and season with salt. Heat the browning oil in a heavy pot over medium-high heat. Brown the pork on all sides, working in batches if needed, about 8–10 minutes per batch.
Peel one orange in broad strips, keeping the peel. Halve and juice both oranges, straining out seeds. The base batch will give roughly half to two thirds of a cup of juice.
Return all the pork to the pot and add the orange peel and juice, garlic, ginger, soy sauce, mirin, brown sugar, pepper flakes and water. Bring to a boil, cover, lower the heat and simmer for 2 hours.
Uncover and continue simmering briskly for about 1 hour, until the pork pulls apart easily and the sauce is thick enough to coat it. Keep an eye on the pot as the liquid reduces.
Meanwhile, heat the shallot oil in a small saucepan over medium-high heat. Fry the shallots for 6–8 minutes, stirring occasionally, until golden and crisp. Lift out with a slotted spoon onto paper towels and season lightly with salt.
Pull the pork into large pieces with a fork. Serve over rice with the reduced sauce, crispy shallots, cilantro and mint.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Orange-Ginger Braised Pork with Crispy Shallots
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Ingredients
- 3 lb boneless pork shoulder fat cap trimmed; cut into large pieces
kosher salt to taste
- 2 tbsp vegetable oil for browning
- 2 medium orange
- 5 cloves garlic smashed
- 1 3-inch piece fresh ginger finely chopped
- ⅓ cup soy sauce
- ¼ cup mirin
- 2 tbsp brown sugar light or dark
- ¼ tsp crushed red pepper flakes
- 2 cups water
- ⅓ cup vegetable oil for frying the shallots
- 3 large Shallot thinly sliced
- steamed jasmine rice to serve
- cilantro leaves and tender stems to serve
- mint leaves to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pat the pork dry and season with salt. Heat the browning oil in a heavy pot over medium-high heat. Brown the pork on all sides, working in batches if needed, about 8–10 minutes per batch.
- Peel one orange in broad strips, keeping the peel. Halve and juice both oranges, straining out seeds. The base batch will give roughly half to two thirds of a cup of juice.
- Return all the pork to the pot and add the orange peel and juice, garlic, ginger, soy sauce, mirin, brown sugar, pepper flakes and water. Bring to a boil, cover, lower the heat and simmer for 2 hours.
- Uncover and continue simmering briskly for about 1 hour, until the pork pulls apart easily and the sauce is thick enough to coat it. Keep an eye on the pot as the liquid reduces.
- Meanwhile, heat the shallot oil in a small saucepan over medium-high heat. Fry the shallots for 6–8 minutes, stirring occasionally, until golden and crisp. Lift out with a slotted spoon onto paper towels and season lightly with salt.
- Pull the pork into large pieces with a fork. Serve over rice with the reduced sauce, crispy shallots, cilantro and mint.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why remove the lid for the last hour?
It lets moisture evaporate so the sauce becomes thick enough to coat the pork.
Can I prepare the shallots while the pork cooks?
Yes. Fry them during the braise, lift them onto paper towels and add them over the bowls just before serving.
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