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Cinnamon-Soy Braised Pork

Photo: Randy Mayor; Styling: Mindi Shapiro
Total time 2 hrs, 50 mins
Yield 8 servings (serving size: about 3 ounces meat and 2 tablespoons sauce)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.