Prepare to embark on a flavor journey that will transform your kitchen into a gourmet Chinese restaurant! This Braised Black Pepper Pork is not just a recipe—it's a culinary experience that promises to tantalize your taste buds and impress even the most discerning food lovers. With its perfect balance of bold black pepper, tender pork, and rich, glossy sauce, this dish is about to become your new obsession. Get ready to discover a recipe that turns ordinary ingredients into an extraordinary meal that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb pork shoulder, cubed
- 2 tbsp black peppercorns
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp sugar
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 cups water
Instructions
- Begin by preparing the pork shoulder. Cut the meat into 1-inch cubes, ensuring they are roughly uniform in size for even cooking.
- Coarsely grind the black peppercorns using a mortar and pestle or spice grinder, releasing their aromatic oils and creating a robust seasoning.
- In a large heavy-bottomed pot or Dutch oven, mix soy sauce, rice wine, sugar, minced garlic, and sliced ginger to create a flavorful braising liquid.
- Heat the pot over medium-high heat and add the cubed pork. Sear the meat on all sides until it develops a golden-brown crust, approximately 5-6 minutes.
- Sprinkle the ground black pepper over the seared meat, ensuring even coverage and deep flavor penetration.
- Pour in the water and bring the mixture to a gentle boil, then immediately reduce heat to low and cover the pot.
- Simmer the pork slowly for approximately 60-65 minutes, stirring occasionally to prevent sticking and ensure even braising.
- Check the meat's tenderness by piercing with a fork. The pork should be extremely soft and easily pull apart.
- Remove the lid and allow the sauce to reduce for an additional 5-7 minutes, creating a rich, glossy coating on the meat.
- Taste and adjust seasoning if needed, adding salt or more ground pepper to enhance the flavor profile.
- Serve hot, garnished with fresh chopped green onions or cilantro, accompanied by steamed rice to absorb the delicious braising liquid.
Tips
- Meat Selection: Choose a well-marbled pork shoulder for maximum tenderness and flavor. The fat content helps keep the meat juicy during the long braising process.
- Peppercorn Technique: Freshly grinding black peppercorns is crucial. The more coarsely you grind them, the more intense and aromatic the flavor will be.
- Searing is Key: Take time to properly sear the pork cubes. This step creates a beautiful golden crust that locks in flavor and adds depth to the final dish.
- Low and Slow: Patience is essential in braising. Maintain a very low heat and resist the urge to rush the cooking process. Slow cooking ensures the meat becomes meltingly tender.
- Sauce Reduction: The final step of reducing the sauce concentrates the flavors. Watch carefully to create a glossy, rich coating without burning.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestion: Pair with steamed jasmine rice or fluffy white rice to soak up the delicious braising liquid. A side of quick pickled vegetables can provide a nice contrast to the rich meat.
Nutrition Facts
Calories: 229kcal
Carbohydrates: 12g
Protein: 17g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 44mg
