Soy-Braised Pork Shoulder (Ti Pang)
- camissonia
- Nov 16
- 1 min read
My mom is a master with this dish - she makes it for all of our birthdays and often with long life noodles on the side. This is my first crack at it, and it turned out surprisingly delish: just a few ingredients and the cooking method is very similar to that which I use for making braised pork bellies. The key is to cook it low and slow until it's super tender. The onion, carrot, and tomato aren't traditional, but they definitely lend a nice boost of flavor to this dish.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Bring a pot of water to a boil over high heat (the pot should be just large enough to fit the pork comfortably - don't use a honking big stock pot). Add pork shoulder and cook for about 5 minutes. Skim off any foam that forms on top and then drain the water.
In the meantime, place the dried shiitake mushrooms into a bowl and cover with hot water; let soak 20-30 minutes or until softened; remove to a chopping board, cut off the stems and cut each cap in half; set aside.
2
Add the remaining ingredients to the pot plus just enough water to cover 3/4 of the way up the pork. Bring to a boil, then reduce heat to medium low. Simmer, covered for 3-4 hours, turning the pork over a few times. Cook until the sauce is reduced to about 1 1/2 cups (if not, uncover the last 30 minutes and increase heat to medium).
NOTE FOR CLAY POT COOKING: you can also transfer the mixture to a clay pot after cooking for two hours, bring to a boil, reduce heat to low, then cover and simmer for another 1-2 hours.
3
Remove the pork and shiitake mushrooms to a serving bowl or plate, then strain the cooking liquid through a sieve.
4
Return the sauce to the pot and reduce until it has thickened (you can also thicken the sauce with 1 tbsp of cornstarch mixed with 2 tbsp. water). Stir in 1 tsp of sesame oil to the sauce then pour over the pork and mushrooms.
5
Garnish with cilantro and serve with steamed white rice and greens like sautéed bok choy on the side, if desired.
Instructions
5 lbs pork shoulder with rind on
6 dried shiitake mushrooms
5 slices ginger
6 cloves garlic crushed
5 scallions cut into 2" sections
1 medium carrot peeled & cut into large dice
1 tomato quartered
1 small onion quartered
1/2 cup rice or Shaohsing wine
1 cup soy sauce
1/4 cup dark soy sauce
3 tbsp rock sugar
3 star anise
5 whole cloves
1 tsp Szechuan peppercorns
1 black cardamom pod
4" piece of cinnamon stick
1 tsp fennel seeds
3 bay leaves
1 tsp black peppercorns
2 small dried red chilies
1 tbsp cornstarch
2 tbsp water
Cornstarch slurry (optional)
1 tsp sesame oil
1/4 cup chopped fresh cilantro
Garnish
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Soy-Braised Pork Shoulder (Ti Pang)
Prep Time
20 min
Cooking Time
3 hours
Rest Time
0 min
Total Time
3 hours 20 min
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