Shredded Pork W / Preserved Veg Recipe

Season and sear

Pat the pork pieces dry with paper towels. Rub evenly with 1 tablespoon kosher salt and the ground black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the neutral oil. When the oil shimmers, brown the pork in batches, 3–4 minutes per side, until a deep golden crust forms. Transfer seared pieces to a plate.

Aromatics

Reduce heat to medium. Add the quartered onion, smashed garlic, and sliced ginger to the pot. Sauté, stirring, until the onion softens and becomes translucent, about 4 minutes. Scrape up any browned bits from the bottom of the pot — they add flavor.

Deglaze and build braising liquid

Pour in the Shaoxing wine to deglaze, scraping the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Stir in the low-sodium soy sauce, dark soy sauce (if using), and brown sugar until dissolved. Add the star anise, Sichuan peppercorns, bay leaf, and remaining 1/2 tablespoon kosher salt. Return the seared pork to the pot and add enough chicken or pork stock to come about two-thirds up the pork pieces (about 2 cups).

Braise

Bring the liquid to a gentle simmer, then reduce heat to low so that it barely bubbles. Cover with a tight-fitting lid and cook until the pork is very tender and easily shredded with two forks, about 2 to 2 1/2 hours. Alternatively, place the covered pot in a 300°F (150°C) oven and braise for the same time. Check once after the first hour and rotate pieces if needed.

Reduce sauce

When pork is tender, transfer the meat to a cutting board. Skim or strain the braising liquid into a saucepan and bring to a boil over medium-high heat to reduce and concentrate the flavors, about 8–12 minutes, until sauce thickens slightly (it should coat the back of a spoon). Taste and adjust seasoning with up to 1/2 teaspoon more salt or a splash more soy if needed.

Shred pork

While sauce reduces, remove large pieces of fat from the pork as desired, then shred the meat with two forks or use meat claws into bite-sized shreds. Reserve any small bits of muscle and rendered fat for extra flavor. Return shredded pork to the reduced sauce and toss to coat; keep warm over the lowest heat for 2–3 minutes so flavors meld.

Prepare preserved vegetables

If the preserved mustard greens are very salty, rinse briefly under cold running water and squeeze to remove excess brine; then coarsely chop. If using kimchi, coarsely chop and, if very watery, drain excess liquid. Combine the chopped preserved greens and kimchi in a small bowl.

Quick warm of preserved vegetables (optional)

For a melded flavor, warm a skillet over medium heat, add the chopped preserved vegetables and cook, stirring, 2–3 minutes until fragrant. This tames raw sharpness and integrates with the pork. Alternatively, you can leave them cold for contrast.

Finish and season

Fold the warmed (or cold) preserved vegetables into the shredded pork in the pot, mixing gently so the vegetables evenly distribute. Stir in sliced white parts of the scallions and half the green parts. Add the sesame oil, rice vinegar, and red chile flakes; toss and taste. Adjust vinegar, chile, or salt to balance sweetness and saltiness of the pork and vegetables.

Garnish

Transfer the shredded pork with preserved vegetables to a serving platter or bowls. Sprinkle with remaining sliced scallion greens and chopped cilantro for brightness. Add cucumber ribbons or slices on the side to provide freshness and crunch.

Serve hot over steamed rice, with warmed bao/buns, or as a filling for lettuce wraps. Provide extra reduced braising sauce at the table for moistening. Leftovers: refrigerate in an airtight container up to 4 days; reheat gently on the stovetop with a splash of stock or water.