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  1. Home
  2. pork recipe

Pork shoulder braised in black vinegar & rice wine with pickled chillies

This tastes even better than it looks, trust us! - by Barbara Northwood
  • 24 May 2019
Pork shoulder braised in black vinegar & rice wine with pickled chillies
Prep: 20 Minutes - Cook: 105 Minutes - Easy - Serves 6
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Chinese black vinegar (Chinkiang) has a malty, smoky flavour. It’s available from Waitrose or any Asian food shop, but use balsamic vinegar if you prefer. Make this the night before for the best flavour (and less stress on the day!).

Ingredients

1.5kg/3lb 5oz pork shoulder, cut into 4cm/11/2in pieces

3 tbsp soy sauce

200ml/7fl oz Shaohsing rice wine (or dry Sherry)

2 tbsp vegetable oil

2 garlic cloves, thinly sliced

5cm/2in piece ginger, peeled and julienned

50g/2oz light brown soft sugar

3 tbsp oyster sauce

125ml/4fl oz Chinese black vinegar

500ml/18fl oz vegetable stock

FOR THE PICKLED CHILLIES

1 long or 2 bird’s-eye red chillies, sliced

1 shallot, thinly sliced

75ml/21/2fl oz rice wine vinegar

TO SERVE

toasted sesame seeds

julienned spring onions

steamed rice

Method

  1. Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.

  2. To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.

  3. Heat the vegetable oil in a heavybased saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.

  4. Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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