SHANGHAI SLOW COOKED PORK ROAST
(GLUTEN FREE AND NON GLUTEN FREE VERSIONS)
Not all Chinese dishes are quick stir-fry. Known as red-cooked style, this slow-cooked hearty dish is very popular in the Shanghai area.
A delicious gluten free version can be made with Joyce Chen Gluten Free Soy Sauce. When made with Joyce Chen Double Black Soy Sauce, the dish is darker with a deeper flavor. This version is not gluten free.
When my mom cooked this dish at home, we would feast on it for days. It can be served cold or warm, as a roast of as sliced meat for delicious sandwiches. Due to its long cooking time, it is unusual to find this dish in a restaurant. Stephen Chen
Features: Joyce Chen Double Black Soy Sauce, or Joyce Chen Gluten Free Soy Sauce Joyce Chen Star Anise
Serve with rice and Joyce Chen Stir-Fry Spinach.
COOKING TIME: 2 hours
Ingredients
3 - 4 sprigs of whole scallion with roots cut off
2 quarter inch thick fresh ginger root
6 - 8 whole Joyce Chen Star Anise (2 stars per pound of meat)
1 cup Joyce Chen Gluten Free Soy Sauce or Joyce Chen Double Black Soy Sauce
¼ cup sugar
2 tablespoons pale dry Sherry
1 cup water (use more if needed during cooking)
3 - 4 pounds fresh boneless pork shoulder roast, tied
Equipment Needed
- Large Dutch oven with fitted cover
- One sheet aluminum foil (12 x 14 inch)
- Turkey baster
- Meat probe thermometer that reads 135 to 185 degrees range
- Craving fork and knife
Directions
- Line bottom of Dutch oven with crumbed aluminum foil. Helps to prevent roast from sticking to pan.
- On the foil, create a bed of scallion sprigs, ginger and star anise.
- Place pork roast fat side up on top of the bed.
- Pour the Double Black Soy Sauce, sugar, Sherry, and water evenly over the roast.
- Place the Dutch oven on a burner, and bring to a boil. Then reduce to a low simmer.
- Cover and cook for 2 hours. Baste the roast every 15 to 20 minutes. For even cooking, turn the roast every 30 minutes.
- During cooking, you will notice that more liquid will develop. If the pan seems dry, add another ½ cup of water. (This will make wonderful gravy).
- After 2 hours, check internal temperature at thickest point with meat thermometer. Under new USDA guidelines, pork may be served at 135 degrees (medium raw). Cook to your personal preference, up to 185 degrees (well done).
- When done, let the roast rest for 15 to 20 minute.
- Transfer roast to a large platter, slice, and spoon de-fatted gravy over roast.
- Serve with rice and Joyce Chen Simple Stir Fry Spinach. Drizzle gravy over spinach to add more flavor.
