Ingredients
- 1 (3 pound) pork shoulder roast, cut into about 1-inch cubes
- Salt and fresh ground black pepper
- 1 teaspoon garlic powder (can use more)
- Oil, as needed
- 3 to 4 garlic cloves, minced
- 10 green onions, chopped
- 2 tablespoons minced fresh ginger
- 1 (14 ounce) can chicken broth
- 1/3 cup soy sauce (can use more)
- 1 to 2 tablespoon dark brown sugar
- 1 teaspoon crushed red pepper flakes (or to taste)
- 1/4 teaspoon five-spice powder
- 2 tablespoons cornstarch (for a thinner texture use only 1 1/2 tablespoons)
How to Make
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Step 1: Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder). Heat oil in a large heavy pot over medium-high heat. Add in about 1/3 of the pork and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining pork.
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Step 2: Add in the fresh garlic, green onions and ginger; saute for 1 minute. Return the pork to the pot along with any juices from the bowl or plate. Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil. Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less).
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Step 3: Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce. Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes). Season with salt and pepper. Serve with cooked rice
We hope you enjoy this recipe!
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