How To Make Pork shoulder braised in black vinegar & rice wine with pickled chillies
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 cup black vinegar
- 1 cup rice wine
- 1 cup water
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp pickled chillies, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- 1 tbsp vegetable oil
Instructions
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Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and green onions, and sauté until fragrant.
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Add pork shoulder and brown on all sides.
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In a separate bowl, mix together black vinegar, rice wine, water, soy sauce, brown sugar, and pickled chillies. Pour the mixture into the pot with the pork shoulder.
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Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Cook for 2 hours, or until the pork is tender and easily falls apart.
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Serve the braised pork shoulder with steamed rice and garnish with additional pickled chillies, if desired.
Nutrition
- Calories : 360kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 70mg
- Sodium : 1120mg
- Total Carbohydrates : 20g
- Dietary Fiber : 2g
- Sugar : 10g
- Protein : 35g
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