Long-cooked pork shoulder from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

  • scallions
  • soy sauce
  • cinnamon sticks
  • fresh ginger
  • whole star anise
  • pork shoulder
  • sugar
  • Shaoxing rice wine
  • red rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on January 15, 2015

    This produced a tender and delicious pork roast, and one with unmistakable chinese flavor. The roast is rubbed with double-dark soy sauce, shaoxing rice wine, sugar, and sprinkled with pieces of ginger, star anise, and ginger. I was not able to source the red rice powder, yet despite deviating from the roasting instructions, mine came out looking almost exactly like the photo on page 310, albeit a bit less red. Instead of the long drawn out temperature adjustments suggested in the book, I first roasted at 425 for 30 minutes, then tented it with foil, stuck in the probe, and cooked it at 275 (to an internal temperature of 190). It was basted several times, and at the end I added 1C boiling water to the pan juices to make the suggested sauce. You could do a lot worse to your pork than this - in fact if you like big roasts, this one is an excellent choice.

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