Slow-Cooked Pork Shoulder in Vietnamese Five-Spice Broth
Succulent pork shoulder slowly braised in a fragrant broth infused with Vietnamese five-spice and star anise. This vietnamese-inspired pork ready in about 165 minutes pairs pork shoulder, cut into 2-inch chunks, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch chunks
- 2 tbsp vegetable oil
- 4 cloves minced garlic
- 1 medium onion, sliced
- 1 tbsp Vietnamese five-spice powder
- 3 whole star anise pods
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 3 cups chicken broth
- 1/2 tsp black pepper
- 2 stalks scallions, sliced
- 2 tbsp fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides for about 8 minutes.
- Step 2: Add 4 cloves minced garlic and 1 medium sliced onion to the pot, sauté for 3 minutes until softened and aromatic.
- Step 3: Stir in 1 tbsp Vietnamese five-spice powder and 3 whole star anise pods, cooking for 1 minute to release fragrance.
- Step 4: Pour in 3 cups chicken broth, 3 tbsp fish sauce, and 2 tbsp brown sugar; stir to combine.
- Step 5: Bring the broth to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2.5 hours until pork is tender and easily shredded.
- Step 6: Season with 1/2 tsp black pepper and adjust salt if needed.
- Step 7: Garnish with 2 sliced scallions and 2 tbsp chopped fresh cilantro. Serve with lime wedges for a bright finish.
Frequently asked questions
How long does Slow-Cooked Pork Shoulder in Vietnamese Five-Spice Broth take to make?
Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Pork Shoulder in Vietnamese Five-Spice Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Pork Shoulder in Vietnamese Five-Spice Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Pork Shoulder in Vietnamese Five-Spice Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Pork Shoulder in Vietnamese Five-Spice Broth?
Vietnamese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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