So I took Joanie's original recipe (and feedback) and merged in a little Martin Yan -- specifically his recipe for Suzhou Braised Pork in a Clay Pot from his book Martin Yan's Feast: The Best of Yan Can Cook. Plus I doubled the recipe because I got a HUGE bone-in pork shoulder that was on sale at the market.
BTW, the only reason I dropped the mushroom was for allergy reasons...if that obstacle didn't exist, I'd totally kept them in the mix.
- 8 lb. bone-in pork shoulder*
- 1/4 cup soy sauce
- 2 Tablespoons dark soy sauce
- 2 Tablespoons corn starch
- 12 cloves garlic, smashed
- cooking oil
- 3 cups chicken broth
- 2/3 cups Chinese rice wine or dry sherry
- 1/4 cup oyster sauce (can be replaced w/soy sauce)
- 1/4 cup dark soy sauce
- 8 green onions, cut in half and crushed slightly
- 4 whole star anise
- 2 cinnamon sticks
- 1/2 cup crushed rock sugar or packed brown sugar
- *This is a HUGE piece of meat so remember it has to fit in your slow-cooker. Otherwise, you should half the recipe. (Ask your butcher to cut the meat in half, if necessary.)
Rub the pork shoulder with the marinade and let sit for 10 minutes.
Heat a couple tablespoons of oil in a pan.
When hot, add garlic and cook until fragrant -- about 10 seconds.
**If you don't have a HUGE pan to accommodate the meat you can probably skip this step.
Add pork and brown all sides of the pork.
Add to the pork (fat side down) and garlic to the slow cooker along with the rest of the ingredients, adding only as much of the broth that would fit in the crock-pot without overflowing (consider expansion due to boiling).
Cook on high for 6 hours.
Serve with chopped green onions, cilantro, and a drizzle of sesame oil.