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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup vegetable oil
- 5 lb. pork shoulder
- 2 cups white onion (julienne)
- 1 1/2 cups carrots (medium dice)
- 1 Tbsp. brown sugar
- 3 cloves garlic (minced)
- 2 jalapeno chilies (sliced)
- 2 cinnamon sticks
- 4 star anise
- 1/2 cup fish sauce
- 2 1/2 qt. pork stock
- 1/4 cup coconut milk
- 2 lime
- 3 Tbsp. cilantro (chopped)
- 1 cup water
- 1 cup white wine vinegar
- 5 Tbsp. granulated sugar
- 1 Tbsp. kosher salt
- 1 red onion (julienne)
- 3 Tbsp. vegetable oil
- 5 lb. pork shoulder bones
- 1 cup celery (small dice)
- 1 cup carrots (small dice)
- 2 cups onions (small dice)
- 1/2 cup mirin
- 2 Tbsp. garlic (crushed)
- 8 oz. shiitake (sliced)
- 1 Tbsp. whole peppercorn
- 2 bay leaves
- 6 qt. water
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Directions
- 1. Cut pork shoulder into large 1” thick steaks and season with salt and pepper
- 2. Add vegetable oil to hot sauce pan, and sear pork steaks to golden brown then remove.
- 3. Add onions and carrots and saute for 7-10 minutes.
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