Vinegar-Braised Pork with Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork braised slowly in a tangy vinegar sauce paired with crisp, homemade pickled vegetables for a bright contrast. This asian fusion-inspired pork ready in about 150 minutes pairs cut into 2-inch chunks pork shoulder, apple cider vinegar, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 130 min Serves 6 Asian Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large heavy pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides for 5-7 minutes until golden and fragrant.
  2. Step 2: Add 1 sliced medium onion and 4 smashed garlic cloves to the pot. Sauté for 3 minutes until softened and aromatic.
  3. Step 3: Pour in 1/2 cup apple cider vinegar and 1 cup chicken broth, scraping the browned bits from the bottom. Add 1 bay leaf and bring to a simmer.
  4. Step 4: Cover pot and reduce heat to low. Braise pork gently for 2 hours, or until meat is tender and shreds easily.
  5. Step 5: Meanwhile, prepare pickled vegetables by combining 1 cup water, 2 tbsp sugar, 1 tbsp salt, and 1 tsp black peppercorns in a saucepan. Heat until sugar and salt dissolve.
  6. Step 6: Place 1 large julienned carrot and 1 cup julienned daikon radish in a jar. Pour hot pickling liquid over vegetables and cool to room temperature, then refrigerate for at least 1 hour.
  7. Step 7: Serve braised pork topped with drained pickled vegetables for a tangy crunch contrast.

Equipment for this recipe

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Frequently asked questions

How long does Vinegar-Braised Pork with Pickled Vegetables take to make?

Total time is about 150 minutes (20 min prep + 130 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 Vinegar-Braised Pork with Pickled Vegetables?

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 apple cider vinegar from drying out.

Can I substitute ingredients in Vinegar-Braised Pork with Pickled Vegetables?

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 Vinegar-Braised Pork with Pickled Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vinegar-Braised Pork with Pickled Vegetables?

Asian Fusion 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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