Slow-Braised Pork with Five-Spice and Wreaths of Smoke

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Tender slow-braised pork shoulder enriched with warm five-spice and smoky aromatics, evoking the image of swirling smoke wreaths from traditional incense. This Chinese-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, five-spice powder, ginger root 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: 120 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

2 lbs, cut into 2-inch cubes pork shoulder
2 tsp five-spice powder
1-inch piece, sliced ginger root
5 cloves, smashed garlic cloves
1/4 cup soy sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
3 whole pieces star anise
2 cups water
2 tbsp vegetable oil
3, cut into 2-inch pieces scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering.
Step 2: Toss 2 lbs pork shoulder cubes with 2 tsp five-spice powder evenly coating all sides.
Step 3: Add pork to the pot and brown on all sides, about 5-7 minutes, until edges develop a rich golden crust.
Step 4: Add 1-inch sliced ginger root, 5 smashed garlic cloves, 3 whole star anise, and 3 scallions cut into 2-inch pieces. Sauté for 2 minutes until fragrant.
Step 5: Pour in 1/4 cup soy sauce, 2 tbsp dark soy sauce, 2 tbsp brown sugar, and 2 cups water. Stir to combine and bring to a boil.
Step 6: Reduce heat to low, cover pot partially with lid, and simmer gently for 2 hours or until pork is fork-tender and the sauce thickens to a glossy glaze.
Step 7: Remove scallions and star anise before serving the pork with steamed rice or steamed buns.