Prepare to embark on a culinary journey that will transform your kitchen into a flavor paradise! Our Twice Cooked Melting Pork is not just a recipe—it's a gastronomic revelation that promises to tantalize your taste buds and impress even the most discerning food critics. Imagine succulent pork shoulder slowly braised to tender perfection, then roasted to create an irresistibly crispy exterior that crackles with each bite. This isn't just dinner; it's a masterpiece that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 lbs pork shoulder
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp sugar
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the pork shoulder by trimming excess fat and cutting into large 2-inch chunks. Pat the meat dry with paper towels to ensure proper browning.
- In a large Dutch oven or heavy-bottomed pot, combine pork chunks, soy sauce, rice wine, sugar, minced garlic, sliced ginger, and enough water to barely cover the meat.
- Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and simmer slowly for 2-
- 5 hours, or until the pork is extremely tender and begins to fall apart when touched with a fork.
- Remove the pork from the braising liquid and let it rest for 10 minutes. Strain and reserve the cooking liquid for later use.
- Preheat the oven to 425°F (220°C). Place the pork chunks on a baking sheet lined with parchment paper.
- Brush the pork with some of the reserved cooking liquid and sprinkle with chopped green onions, salt, and pepper.
- Roast in the hot oven for 15-20 minutes, basting occasionally, until the exterior becomes crispy and caramelized.
- Remove from the oven and let rest for 5 minutes before serving. The pork should be incredibly tender and have a rich, glossy exterior.
- Serve hot, optionally with steamed rice and additional chopped green onions as garnish.
Tips
- Choose the Right Cut: Always select a well-marbled pork shoulder for maximum tenderness and flavor.
- Pat Meat Dry: Ensure you thoroughly dry the meat before cooking to achieve that perfect caramelization.
- Low and Slow Braising: The key to melt-in-your-mouth texture is gentle, slow cooking. Don't rush the first braising stage.
- Reserve Braising Liquid: The cooking liquid is liquid gold—use it for basting and adding extra depth of flavor during roasting.
- Oven Positioning: Place the pork in the upper third of the oven during the final roasting for even, crispy caramelization.
- Resting is Crucial: Allow the meat to rest after both braising and roasting to retain maximum juiciness.
- Serve Immediately: This dish is best enjoyed hot, straight from the oven, with steamed rice to soak up those incredible juices.
Nutrition Facts
Calories: 413kcal
Carbohydrates: 13g
Protein: 40g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 120mg
