Chinese pork stew is a savory, gently sweet braise of pork shoulder simmered with soy sauce, ginger, Shaoxing wine, and warm spices. This version takes inspiration from hong shao rou, or red-braised pork, with an easy-to-find cut and a glossy sauce that’s excellent over rice; Chinese regional and family versions vary in their cuts, seasonings, and sweetness.
Ingredients
- 3 lb (1.36 kg) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
- 1 tablespoon (15 ml) neutral oil, such as canola or peanut oil
- 1 piece fresh ginger, about 2 inches (5 cm), sliced into thin coins
- 4 garlic cloves, lightly crushed and peeled
- 2 scallions (about 30 g), cut into 2-inch (5 cm) lengths, plus 1 extra scallion for garnish if desired
- ¼ cup (60 ml) light soy sauce
- 2 tablespoons (30 ml) dark soy sauce
- ½ cup (120 ml) Shaoxing wine
- 2 tablespoons (25 g) rock sugar or packed light brown sugar
- 1 whole star anise
- 1 small cinnamon stick, about 3 inches (7.5 cm)
- 3 cups (710 ml) water, plus a little more if needed during braising
- 1 teaspoon (5 ml) rice vinegar, optional, to finish
- 2 tablespoons (8 g) chopped cilantro or scallion greens, optional, for serving
Instructions
- Prepare the pork and seasonings. Pat the pork dry with paper towels and cut it into evenly sized cubes so the pieces cook at a similar rate. Slice the ginger, crush the garlic, and measure the soy sauces, wine, sugar, and water. This preparation takes about 25 minutes, including measuring and cutting. Keep the pieces large enough to stay succulent through the long simmer.
- Brown the pork, about 12 minutes. Heat the oil in a heavy Dutch oven or other lidded pot over medium-high heat. Add the pork in a single layer, working in batches if needed, and brown it on two or three sides. The goal is a deep golden surface, not to cook the cubes through. Crowding the pot makes the pork steam and release liquid, so take the extra few minutes for batches. Transfer browned pieces to a plate as needed.
- Build the aromatic base, about 3 minutes. Lower the heat to medium. Add the ginger, garlic, and scallion lengths to the pot and stir for about 30 seconds, just until fragrant. Add the rock sugar and stir for another minute or two until it begins to melt. If the bottom has browned bits, that’s useful flavor; if anything is blackened, remove it rather than letting it make the sauce bitter.
- Add the braising liquid. Return all the pork and any juices on the plate to the pot. Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and water. Add the star anise and cinnamon stick. Stir and scrape the bottom of the pot to loosen the browned fond, then bring the liquid just to a gentle boil. The liquid should come roughly halfway to two-thirds up the pork, not completely cover it.
- Braise until tender, about 85 minutes. Cover the pot, lower the heat, and maintain a quiet simmer; a few small bubbles should break the surface, but the liquid should not boil vigorously. Stir every 20 to 25 minutes and turn the pork so the pieces cook evenly. If the pot looks nearly dry before the pork is tender, add water ¼ cup (60 ml) at a time. The pork is ready for the next step when a fork slides in easily and the cubes are tender without falling apart. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork; check the center of a large piece with a food thermometer, then let the finished stew stand off the heat for at least 3 minutes.
- Reduce and balance the sauce, about 10 minutes. Remove the lid and lift out the star anise and cinnamon stick. Simmer gently, turning the pork occasionally, until the liquid is glossy and lightly coats the pieces. It should still be spoonable, not reduced to a sticky glaze. Taste a little sauce before adding anything: soy sauce brings plenty of salt, while the sugar and wine round it out. Stir in the optional rice vinegar if you want a slightly brighter finish.
- Serve. Spoon the pork and sauce over hot rice, and scatter with chopped cilantro or scallion greens if using. Include a little ginger and sauce in each serving, and set extra sauce on the table for rice or vegetables.
Tips
- Choose a well-marbled cut. Pork shoulder has enough connective tissue and fat to become tender during a long braise. Boneless shoulder is easy to cube; if using bone-in shoulder, remove the bone and account for its weight when buying. Lean pork loin is not a good direct swap because it can turn dry and firm over this cooking time.
- Brown in batches. A crowded pot cools down and makes the meat release moisture instead of forming browned edges. If the first batch leaves a lot of liquid behind, let the liquid cook off before adding the next batch. Those browned bits deepen the final sauce.
- Keep the simmer gentle. A hard boil can make the exterior of the pork tighten before the inside softens, and it can reduce the sauce too quickly. If the liquid is bubbling rapidly, lower the heat or move the pot to a smaller burner.
- Adjust salt only at the end. Soy sauce brands differ in saltiness, and reducing the liquid concentrates it. Use low-sodium light soy sauce if you prefer a less salty result, then taste after reduction. For a gluten-free version, use tamari and confirm that the Shaoxing wine substitute is also suitable.
Serving Suggestions
Steamed jasmine or medium-grain white rice is the classic, practical partner: its mild flavor catches the savory-sweet sauce. Brown rice also works, though its nuttier taste makes the meal heartier. For a complete dinner, add a simply cooked green vegetable such as bok choy, Chinese broccoli, or green beans. Blanch or stir-fry the vegetables separately rather than simmering them in the pork pot, where they can become overcooked and soak up too much of the salty sauce.
Serve the stew family-style in a shallow bowl so everyone can reach the pork and sauce. If the sauce is richer than you like, offer plain rice and a crisp vegetable or a light cucumber salad alongside it. A garnish of sliced scallion greens adds freshness, but it is optional; the ginger, star anise, and cinnamon already give the braise its main aromatic character.
Variations
Use pork belly for a richer version. Pork belly is common in many red-braised pork preparations and produces a more succulent, fatty result than shoulder. Cut it into similarly sized pieces and follow the same method, skimming excess fat from the surface near the end if desired. Cooking time can vary with the thickness of the pieces, so judge tenderness rather than relying only on the clock.
Swap the Shaoxing wine. Shaoxing is a Chinese rice wine with a mellow, savory aroma; it can be difficult to find, and some cooking-wine versions are salted. Use dry sherry as a practical substitute in the same amount. The flavor will be a little less rounded but still works well. For an alcohol-free version, replace it with an equal amount of water or unsalted chicken stock and add 1 teaspoon (5 ml) rice vinegar to bring some brightness.
Make the seasoning milder or more aromatic. Omit the cinnamon stick for a cleaner, less warming spice profile, or use only half a star anise if its licorice-like aroma is strong for your taste. A small strip of dried orange peel can add a fragrant citrus note. Avoid adding several extra whole spices at once, since their flavors can quickly overwhelm the pork and soy.
Add vegetables near the end. For a more substantial one-pot meal, add peeled carrot chunks during the final 25 to 30 minutes of braising. They should be tender but not disintegrating. Potatoes can also be added in large chunks for the last 20 to 25 minutes, though they will absorb some sauce and make it less glossy. Add a splash of water if the pot becomes too thick before the vegetables are cooked.
Storage and Reheating
Refrigerate the pork within 2 hours of cooking. Transfer it, along with its sauce, to a shallow airtight container so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The sauce may look firm or slightly gelled when cold because of the pork’s natural gelatin; that is normal, and it will loosen as it warms.
To reheat on the stove, put the pork and sauce in a covered saucepan over low to medium-low heat. Add a tablespoon or two of water if the sauce is very thick, and stir gently until the pieces are hot throughout. For a microwave, cover a portion loosely, stir halfway through, and continue heating as needed. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly warming the whole batch: heat only the portion you plan to serve.
For longer storage, freeze the cooled stew with its sauce in a freezer-safe container for up to 2 to 3 months for best quality. Leave a little headspace, since liquid expands as it freezes. Thaw it in the refrigerator, then reheat as described above. The pork may be a little softer after freezing, but the sauce helps it stay moist.
Frequently Asked Questions
Can I make Chinese pork stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat gently the next day. The flavors have time to mingle, and it is easy to lift off any firm layer of fat from the chilled surface before warming if you prefer a leaner sauce. Reheat leftovers to 165°F (74°C).
Can I use pork loin instead of shoulder?
It is possible, but it is not the best choice for this long braise. Loin is much leaner and may become dry before the sauce develops the same tenderness and body. If loin is all you have, cut it into larger pieces and start checking it much earlier; the texture and richness will differ from the shoulder version.
What if I can’t find dark soy sauce?
Use an additional 2 tablespoons (30 ml) of light soy sauce in its place. The dish will still taste savory, but the sauce will be paler and a little less rounded because dark soy mainly contributes color and a subtle sweetness. Do not replace it with extra salt.
Can I make this in a slow cooker?
Yes, though browning first is still worthwhile for flavor. After browning the pork and briefly cooking the aromatics, transfer everything to the slow cooker with the listed liquid. Cook until the pork is fork-tender, commonly about 7 to 8 hours on low or 4 to 5 hours on high, since cooker models and cube sizes differ. The sauce will be thinner, so strain it into a saucepan and simmer it on the stove until glossy, then return it to the pork.
Why is my sauce too salty or too thin?
If it tastes too salty, stir in a little hot water and serve it with plenty of plain rice; avoid trying to mask the salt with more sugar. If it is thin, remove the pork and simmer the liquid uncovered until it lightly coats a spoon, then return the meat. Reduce gradually and taste as you go so the sauce does not become overly concentrated.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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