Tender & Delicious Braised Pork Shoulder: An Easy Recipe
A Perfect Pork Dish for Dinner: Braised Pork Shoulder
Introducing a super simple yet incredibly delicious braised pork shoulder dish, perfect for your dinner table. Even with basic seasonings, you can achieve a deep, rich flavor that will make your ordinary meals feel special. It’s a true rice-lover’s delight!
Main Ingredients- Pork shoulder (Boston butt) 500g
- King oyster mushrooms 2
- Carrot 1/2
- Onion 1/2
Special Braising Sauce- Soy sauce 5 Tbsp
- Water 1 cup (200ml)
- Sugar 1 Tbsp
- Mirin or Cooking Sake 2 Tbsp
- Minced garlic 1 Tbsp
- Plum extract (Maesil-cheong) 1 Tbsp
- Sesame oil 1 tsp
- Soy sauce 5 Tbsp
- Water 1 cup (200ml)
- Sugar 1 Tbsp
- Mirin or Cooking Sake 2 Tbsp
- Minced garlic 1 Tbsp
- Plum extract (Maesil-cheong) 1 Tbsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
First, rinse the pork shoulder thoroughly under cold running water to remove any blood. This is an important step for a clean taste. Then, cut the meat into large, bite-sized pieces (about 4-5cm), keeping in mind that it will shrink as it cooks. Cutting them larger ensures a satisfying texture after cooking.
Step 2
Now, let’s make the special sauce that is key to the deliciousness of this braised pork shoulder! Mix water and soy sauce in a 5:1 ratio, and sugar at about 1/5 the amount of soy sauce (e.g., 1 cup water, 5 Tbsp soy sauce, 1 Tbsp sugar). To this base, add mirin or cooking sake to remove any gaminess and add depth, minced garlic which is a favorite in Korean cooking, and plum extract for sweetness and a glossy finish. Finally, a drizzle of sesame oil will enhance the nutty aroma and bring out the pork’s full flavor. Adding sesame oil really elevates the pork’s taste!
Step 3
Place the cut pork shoulder into the prepared sauce and gently mix by hand, ensuring the marinade coats all the pieces evenly. Let it marinate for about 30 minutes. If you have more time, marinating for 1-2 hours, or even overnight in the refrigerator, will yield even deeper flavors. However, even 30 minutes is sufficient for a delicious result if you’re short on time.
Step 4
While the pork is marinating, prepare the vegetables that will go into the braise. For this dish, firm king oyster mushrooms for a great bite, carrots for sweetness and beautiful color, and onions for their fundamental savory flavor are essential! You can also add chestnuts for a delightful twist. Slice the king oyster mushrooms into large chunks, and cut the carrots and onions into bite-sized pieces (half-moon or dice shapes).
Step 5
In a deep pot, combine the marinated pork and all the sauce. Bring it to a boil over medium heat. Be cautious not to add all the sauce at once, as it might become too salty later. Start with about 2/3 of the sauce. Since pork shoulder becomes more tender the longer it’s cooked, reduce the heat to low and let it simmer gently for about 1 hour. Once the pork is tender and the sauce has reduced slightly, add the sliced carrots and continue to cook. After the carrots have softened a bit, add the onions and simmer further. Finally, add the king oyster mushrooms and let everything simmer together until the sauce thickens slightly – and it’s done! As you add each vegetable, taste the sauce and gradually add the remaining marinade to achieve your desired saltiness. This method ensures a moist and perfectly seasoned pork dish.
