Gallery | Shanghai food | Red Cooked Pork Shoulder Jau Yau Tai Pong

Red Cooked Pork Shoulder
Jau Yau Tai Pong

5 to 6 pound skin-on pork shoulder
1 cup + 2 tablespoons soy sauce
4 1/2 cups peanut oil
3/4 cup sugar
3 pieces eight-star anise
2 three-inch cinnamon sticks
4 scallions, trimmed and cut into thirds
2 one-inch slices ginger, peeled
10 cups cold water
1/3 cup Shao-Hsing wine
1 1/2 teaspoons powdered red rice

Wash the pork shoulder with cold water while scraping the skin with a knife. Dry thoroughly with paper towels. Rub the pork shoulder with 2 tablespoons of soy sauce and let rest for at least 15 minutes.

Heat the peanut oil in a hot wok over high heat. The oil temperature should be around 375ºF.
The skin immediately started getting small white bubbles and the smell reminded me of chicharrón. Sear the pork shoulder on all sides. Ladle hot oil over the meat for 1 to 2 minutes or turn if necessary. Remove the pork shoulder from the wok。
Place the pork shoulder in a large pot and add the rest of the ingredients. Add as much liquid as needed to completely immerse the pork shoulder.
Bring to a boil then lower the heat to maintain a gentle simmer. Try to keep the liquid at 185ºF. Cook for anywhere from 6-12 hours, depending on the size of the pork shoulder. It’s ready when the meat pulls away easily from the bone.

Cool to room temperature and refrigerate overnight. Reheat gently before serving.

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Tags:

• a taste of shanghai
• shanghai recipes
• shanghai red cooked pork shoulder jau yau tai pong， shanghai food

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