Pork shoulder braised in black vinegar & rice wine with pickled chillies recipe | Good Food

Pork shoulder braised in black vinegar & rice wine with pickled chillies recipe | Good Food

www.bbcgoodfood.com

Chinese black vinegar adds a malty, smoky flavour to this dinner party pork dish, slow-cooked in a ginger and oyster sauce until it melts in the mouth

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  • Kitchen scale
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  • Cutting board
  • Saucepan
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  • Mixing bowl
  • Measuring spoon
  • Measuring cup
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  • Plate
  • Serving platter

Ingredients

  • 1 ½kg pork shoulder cut into 4cm/11/2in pieces
  • 3 tbsp soy sauce
  • 200ml Shaohsing rice wine (or dry Sherry)
  • 2 tbsp vegetable oil
  • 2 garlic cloves thinly sliced
  • 5cm/2in piece ginger peeled and julienned
  • 50g light brown soft sugar
  • 3 tbsp oyster sauce
  • 125ml Chinese black vinegar (see tip)
  • 500ml vegetable stock
  • 1 long or 2 bird's-eye red chillies sliced
  • 1 shallot thinly sliced
  • 75ml rice wine vinegar
  • toasted sesame seeds
  • julienned spring onions
  • steamed rice

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