Slow-Braised Pork Shoulder with Soy-Ginger Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder slowly braised and finished with a rich soy-ginger glaze, perfect for a comforting dinner. This Chinese-inspired pork recipe, ready in about 170 minutes, pairs pork shoulder, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 lbs pork shoulder and cut into large chunks. Heat 1 tbsp sesame oil in a heavy pot over medium-high heat, then sear pork pieces for 3-4 minutes per side until browned and caramelized.
  2. Step 2: Remove pork and set aside. In the same pot, add 4 minced garlic cloves and 2 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
  3. Step 3: Stir in 1/3 cup soy sauce, 2 tbsp brown sugar, 1 cup chicken broth, and 1/2 tsp black pepper, scraping up browned bits from the bottom.
  4. Step 4: Return pork to pot, bring to a simmer, cover and reduce heat to low. Braise for 2.5 hours until pork is fork-tender.
  5. Step 5: Remove pork and keep warm. Mix 1 tsp cornstarch with 2 tbsp cold water to make slurry, stir into simmering sauce and cook for 3 minutes until thickened and glossy.
  6. Step 6: Return pork to sauce, toss to coat, garnish with 2 sliced scallions, and serve hot.

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