Slow Simmered Pork Roast
Description
This slow-simmered pork roast transforms humble boneless pork butt into a tender, melt-in-your-mouth centerpiece. Infused with the warm, licorice notes of star anise, the sharp brightness of fresh ginger, and the savory depth of soy sauce and rice wine, this dish offers a complex, home-style flavor profile. The long, low cooking time breaks down the connective tissues, resulting in incredibly soft meat that falls apart easily. It is an ideal choice for weekend gatherings, holiday dinners, or any occasion where you want to impress with minimal effort. Serve it sliced over steamed rice or alongside crisp vegetables for a balanced, satisfying meal. The rich, dark sauce is perfect for dipping or drizzling, making every bite flavorful and comforting.Ingredients
Directions
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Preheat oven to 275 degrees F (135 degrees C).
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In a small bowl, combine soybean condiment (or additional soy sauce), light soy sauce, brown sugar, rice wine, water, sliced garlic, white pepper, and star anise. Stir until the brown sugar is dissolved.
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Place the boneless pork butt into an ovenproof casserole dish or a slow cooker insert that is just large enough to hold the meat snugly.
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Add the julienned ginger and slivered green onions around the pork.
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Pour the sauce mixture evenly over the pork and vegetables.
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Cover the dish tightly with a lid or aluminum foil.
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Bake in the preheated oven for 5 to 8 hours, or until the pork is extremely tender and easily shreds with a fork. If using a slow cooker, cook on Low for 8 hours.
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Remove from oven, let rest for 10 minutes before slicing or shredding. Serve with the pan juices.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 840.7kcal
- % Daily Value *
- Total Fat 39.8g62%
- Saturated Fat 14.0g70%
- Cholesterol 558.3mg187%
- Sodium 623.9mg26%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 0.3g2%
- Sugars 3.0g
- Protein 90.7g182%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find "mein see" (soybean paste), substitute with an equal amount of light or dark soy sauce.
Dry sherry can be used as a substitute for Chinese rice wine if necessary.
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the pan juices after removing the pork. Simmer for 2-3 minutes until thickened.
Leftovers store well in the refrigerator for up to 4 days. Reheat gently to prevent the pork from drying out.
Ensure your casserole dish is oven-safe if transferring from stovetop or if using a slow cooker that is not oven-proof.
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