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Pork asado on a plate.
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Pork Asado with Mushrooms and Cabbage

Braised pork shoulder in a sweet and savory sauce with a distinct licorice-like flavor from star anise.
Course Main Course
Cuisine Asian, Chinese, Filipino
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 6
Calories 548kcal
Author Nora Rey
Cost $16-$18

Equipment

  • Electric pressure cooker or Dutch oven or heavy-bottomed pot

Ingredients

  • 4 pounds pork shoulder, preferably boneless (see note)
  • 6 garlic cloves smashed
  • 1 small onion finely chopped
  • 10 dried shiitake mushrooms sub:fresh
  • ½ cup soy sauce
  • ½ cup Shaoxing wine (see note)
  • ½ cup brown sugar
  • 4-6 star anise (see note)
  • 2 bay leaves
  • 2 tablespoons cornstarch dissolved in ¼ cup of water
  • 1 tablespoon sesame oil (see note)
  • ½ head Napa cabbage cut into large chunks; sub:bok choy
  • Salt and pepper (ground or cracked peppercorns) to taste
US Customary - Metric

Instructions

  • Cut pork shoulder in half; season with salt and pepper on all sides.
  • Soak shiitake mushrooms in hot water until tender, then remove tough stems if desired. Cut them in half if they are big.
  • Over high heat, add a bit of oil and sear the meat on all sides. If using an electric pressure cooker, use the sauté function. Transfer to a plate.
  • Reduce the heat, then sauté the garlic, onions, and mushrooms for about a minute.
  • Add soy sauce, Shaoxing wine, sugar, and 3 cups of water. If using an electric pressure cooker, add only 1 cup of water.
    Place star anise and bay leaves in a spice sachet (if available) and add them in. Scrape the browned bits on the bottom and stir to combine.
  • Add the meat and some ground pepper, then let it come to a boil. Cover and simmer over medium-low heat for about 2 hours, until fork-tender; cook on high pressure for about an hour in an electric pressure cooker.
  • Transfer meat to a plate and remove the spice sachet (or pick out the star anise and bay leaves before serving). Skim the fat layer on the surface.
  • Make a slurry by dissolving cornstarch in ¼ cup of water. Add the slurry to thicken the sauce.
  • Add sesame oil, cabbage stalks or white sections, and the meat with the other side facing up. Cook the cabbage for 2 minutes and spoon the sauce over the meat. Add some black pepper.
  • Slice the meat and pour the sauce over them. Serve with napa cabbage leaves.

Notes

  • Pork shoulder: It is an inexpensive cut that is perfect for feeding a crowd. Pork butt, often sold without the skin, is a good substitute with sufficient marbling. Pork belly is full of flavor and texture, though very fatty.
  • Star anise: It is a dark-brown star-shaped spice with an intense licorice flavor. To substitute, you can use Chinese five spice powder which has star anise in it, or anise seed which has the same flavor as star anise.
  • Shaoxing wine: It is an amber-colored Chinese rice wine that enhances the flavors of the dish. Substitute with another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
  • Sesame oil: It adds a strong nutty flavor and aroma made from toasted sesame seeds.

Nutrition

Calories: 548kcal | Carbohydrates: 28g | Protein: 72g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 181mg | Sodium: 1644mg | Potassium: 1444mg | Fiber: 1g | Sugar: 19g | Vitamin A: 244IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 4mg