Pot Roasted Pork Shoulder with 'Three-Cup' Sauce скачать в хорошем качестве

Pot Roasted Pork Shoulder with 'Three-Cup' Sauce

We’re preparing a flavour-packed, pot-roasted pork shoulder using only three main ingredients: soy sauce, Shaoxing wine, and mirin. The pork is slow-cooked for three hours, resulting in tender, juicy meat with a delicious glaze. Learn how to choose the perfect pork cut, sear it for maximum flavour, and create a rich jus. Inspired by the classic “three-cup chicken” dish, this recipe is simple yet packed with complex flavours. Ideal for an easy and satisfying meal! Ingredients 1 pork shoulder (approx. 1.5–2 kg), preferably close to the neck for better marbling 0.6% of the pork’s weight in salt 60 ml soy sauce (or a mix of light and dark soy sauce, 50/50) 120 ml Shaoxing wine (or substitute with dry sherry) 120 ml mirin (or substitute with a dessert wine such as port) (The above ratio is the recommended starting point. It is important to taste frequently as these three products can vary greatly in flavours.) Optional Ingredients 1 thumb-sized piece of ginger, sliced 3-4 whole garlic cloves, skin on 2-3 scallions, white part only, cut to fit the pot 1 star anise Directions 1. Generously salt the pork shoulder (0.6% of its weight in salt) and let it rest uncovered in the fridge for at least a few hours, or up to 3 days. This will allow the meat to season and the surface to dry for better browning. 2. Preheat a large pot on medium-high heat. Add a small amount of vegetable oil. Sear the pork shoulder on all sides (except for the skin side) until deeply browned, about 5–7 minutes per side. Once browned, skim off excess fat if necessary. 3. Add optional aromatics: ginger, garlic, scallion whites, and star anise. Let them sauté briefly to release their flavours. 4. Add the mirin, scraping up any browned bits from the pot. Once the mirin thickens slightly, add the Shaoxing wine. Finally, add the soy sauce, stirring everything together. Add enough water (or additional Shaoxing wine for a richer dish) to cover about two-thirds of the pork shoulder. How much liquid to add is highly dependent on pot size (it is ideal to use the smaller pot that fits the pork). It is important to note that the pork has been seasoned. If more flavour is desired, increase the volume of mirin and Shaoxing wine, but be cautious with adding more soy sauce. 5. Preheat the oven to 150°C. Bring the liquid in the pot to a simmer. Remove the star anise then transfer the pot to the oven, uncovered, and braise for 3 hours. Flip the pork every 30 minutes to ensure even cooking and browning. 6. After 3 hours, remove the pot from the oven and let the pork rest for about 5 minutes. Strain the cooking liquid into a pan and simmer to reduce it into a glaze. Skim off excess fat, but leave some for richness. Carve the pork shoulder and serve with the reduced jus. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #potroast #porkshoulder