Braised Pork Rice Recipe

Trim and dry

Trim excess exterior silverskin from the pork shoulder and cut into 1-inch cubes. Pat the pieces dry with paper towels.

Lightly coat pork

Toss the pork cubes with 1 tablespoon cornstarch and a pinch of salt so they hold a light sear. This also slightly thickens the braising liquid later.

Brown the pork

Heat 2 tablespoons neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, sear the pork cubes on all sides until golden-brown, about 4–6 minutes per batch. Remove browned pork to a plate.

Deglaze

Lower heat to medium. Add Shaoxing wine to the pot to deglaze, scraping up browned bits with a wooden spoon for about 1 minute.

Combine braising liquid

Return pork to the pot and add light soy sauce, dark soy sauce, oyster sauce, rock sugar, and the 750 ml water or stock. Stir to combine and bring to a gentle simmer.

Add aromatics

Add the crushed garlic, sliced ginger, chopped white scallion parts, star anise, cinnamon stick, Sichuan peppercorns (if using), bay leaf (if using), and white pepper to the pot.

Simmer

Reduce heat to low so the surface holds small bubbles. Partially cover the pot and braise gently for 1 hour 30 minutes to 2 hours, stirring occasionally and skimming any foam or excess fat from the surface.

Check doneness

After 1 hour 30 minutes, test a piece of pork for tenderness; it should be fork-tender and the collagen should begin to break down. Continue cooking up to 2 hours if needed.

Adjust seasoning

Taste a spoonful of the braising liquid. If it needs more saltiness, add small increments (1 tsp) of soy sauce. For more sweetness, add small pinches of sugar. If too salty, add up to 100 ml water or stock.

Add eggs and greens (optional)

If using hard-boiled eggs, gently lower peeled eggs into the braise for the last 20–30 minutes to absorb flavor. If using pickled or braised mustard greens, stir them in for the last 10–15 minutes to heat through.

Cook rice

While the pork finishes braising, rinse 2 cups rice until water runs clear. Cook with 400 ml water in a rice cooker or on the stove: bring to a boil, cover, reduce to low, and simmer 12–15 minutes until water is absorbed. Let rest 10 minutes, then fluff with a fork.

Reduce sauce (optional)

If the braising liquid is very thin after the pork is tender, remove pork and optional eggs to a plate and increase heat to medium-high to reduce the sauce until slightly thickened (about 5–8 minutes). Return pork and eggs to the pot to coat.

Serve

Spoon a bed of warm rice into bowls, top with generous portions of braised pork and some braising liquid. Garnish with chopped cilantro, sliced scallion greens, and a drizzle of chili oil or soy-chili sauce if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water to loosen the sauce.