Poached Pork Shoulder with Traditional Chinese Marinade Sauce (十三香卤肉)

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十三香卤肉 (Shí Sān Xiāng Lǔ Ròu)

Pork shoulder roast butt has been my favorite cut of the pork recently. The meat is very tender and juicy, and very easy to cook through. After I came up with the Traditional Chinese Marinade Sauce with 13 Spices, I have been experimenting more types of meat using this special sauce, and pork shoulder meat is a great fit.

For more fun cooking ideas, see Recipes by Category.

Ingredients
Preparation Time: 5 minutes
Cooking Time: 90 minutes
Servings: 4

Cooking Steps

1. Prepare the Traditional Chinese Marinade Sauce with 13 Spices . Keep the sauce in a medium size pot.
2. Get 1 lb. pork shoulder roast butt, rinse clean, cut into 2 portions.
3. Boil the Traditional Chinese Marinade Sauce with 13 Spices, place the pork shoulder portions in the sauce, turn heat to low immediately, cover the pot. Let the meat soak in the sauce for 60-90 minutes or until no raw blood comes out of the meat.

Tip:
  • Avoid the sauce from boiling, leave the cover with some gap to let the heat escape, you should only see small bubbles coming out. 
  • This will be essentially the poaching method to keep the meat cooked under 100 Celsius. The result meat will be very tender and juicy. See more poached recipes.
  • Cut the pork meat into thin slices, and dip in the Traditional Chinese Marinade Sauce with 13 Spices  for more flavor.


 

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