Cinnamon-Soy Braised Pork

Cooking Light
Tee Pon PorkRecipe
Photo: Randy Mayor; Styling: Mindi Shapiro
8 servings (serving size: about 3 ounces meat and 2 tablespoons sauce)


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1 tablespoon canola oil
3 1/2 pounds boneless pork shoulder, trimmed
6 tablespoons lower-sodium soy sauce
1/2 cup Shaoxing wine or dry sherry
1/3 cup packed brown sugar
2 tablespoons julienne-cut peeled fresh ginger
2 (3-inch) cinnamon sticks
1 star anise
8 teaspoons chopped fresh cilantro


Total: 2 Hours, 50 Minutes

1. Heat oil in a Dutch oven over high heat. Add pork to pan; cook 5 minutes or until browned, turning frequently. Remove from pan; set aside.

2. Combine soy sauce and the next 5 ingredients (through star anise) in pan over medium heat, and stir until sugar dissolves. Return pork to pan. Cover, reduce heat, and simmer for 2 1/2 hours or until pork is fork-tender. Discard cinnamon and anise. Shred meat into large pieces using 2 forks; toss with sauce. Sprinkle with cilantro.

Created date

February 2011

Nutritional Information

Calories 269
Fat 10.1 g
Satfat 3 g
Monofat 4.8 g
Polyfat 1.4 g
Protein 31 g
Carbohydrate 10.7 g
Fiber 0.2 g
Cholesterol 85 mg
Iron 1.8 mg
Sodium 475 mg
Calcium 36 mg