Side Pannel
Red Roasted Pork Shoulder with Shiitake Mushrooms and Carrots
Red Roasted Pork Shoulder with Shiitake Mushrooms and Carrots
- Recipe Submitted by Seattle Girl on 03/04/2010
Category: Asian, Carrots, Chinese, Pork, Mashrooms, Main Dish, Stews
Ingredients List
- 1/4 cup oil
- 1 bone-out pork shoulder, fat cap on, scored diagonally (approx. 2 - 2 1/2 pounds)
- 5 cloves of garlic
- 1 small ginger root, sliced into 5 thick slices
- 2 bunch scallions, 1 inch pieces
- ShaoSing Rice Cooking Wine (you can substitute with dry sherry or Japanese sake)
- 1/2 cup naturally brewed soy sauce
- 3 tbsp Turbinaro sugar
- 1 star anise
- 1 orange peel
- 1 cup fresh cranberries, plus 1/2 cup for garnish, halved
- 8-10 shiitake mushrooms,cut into 4 pieces, each
- 2 carrots, peeled and cut into 3/4-inch slices
- Canola oil
- Kosher salt and freshly ground black pepper
- Chinese steamed folded buns (you can buy these frozen in Chinatown)
Directions
This recipe was inspired by the Simply Ming show. Try it out, it's simply delicious!
Directions:
Add the oil to a stock pot and heat over high heat.
Add the pork shoulder and sear until golden brown on all sides, about 4 minutes.
Add the garlic, ginger and scallion and saute them for about a minute.
Combine the wine, soy sauce and pour over the pork. Add enough water so the pork is covered in liquid.
Add the sugar, star anise, orange peel, 1 cup of the cranberries, mushrooms and carrots. Bring to a boil, then reduce heat to simmer and cook until pork skin melts in your mouth, about 1 1/4 hours.
Add the 1/2 cup of halved cranberries and simmer for an additional 10 min. At the same time, steam the folded Chinese buns.
Serve it warm, with slices of the meat, ginger, mushrooms and carrots stuffed inside the steamed buns.
Directions:
Add the oil to a stock pot and heat over high heat.
Add the pork shoulder and sear until golden brown on all sides, about 4 minutes.
Add the garlic, ginger and scallion and saute them for about a minute.
Combine the wine, soy sauce and pour over the pork. Add enough water so the pork is covered in liquid.
Add the sugar, star anise, orange peel, 1 cup of the cranberries, mushrooms and carrots. Bring to a boil, then reduce heat to simmer and cook until pork skin melts in your mouth, about 1 1/4 hours.
Add the 1/2 cup of halved cranberries and simmer for an additional 10 min. At the same time, steam the folded Chinese buns.
Serve it warm, with slices of the meat, ginger, mushrooms and carrots stuffed inside the steamed buns.
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