Serves 8
135 min
Fragrant Cinnamon Pork
Recipe GLPRc1e0bc72231528
A classic Chinese-inspired braised pork dish infused with warming cinnamon spice and savory umami flavors from soy sauce and rice wine. Tender pork shoulder or rump is slowly braised until it becomes meltingly soft, creating a rich and aromatic main course perfect for serving over rice or noodles.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1½ tbsp Olive oil or canola oil
2 lb Boneless pork shoulder or rump
1 tsp Asian hot chile paste
1½ tsp Ground cinnamon
⅓ c Soy sauce
¼ c Rice wine
2 tbsp Sugar
2 tbsp Minced scallions
Directions
Cut the pork into 2-inch cubes and trim any excess fat. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding the pan, brown the pork cubes on all sides until golden, approximately 2 minutes per side. Transfer the browned pork to a plate.
Return all the pork to the pot and stir in the chile paste until evenly coated, about 30 seconds. Add the cinnamon and stir to combine.
Pour in the soy sauce and rice wine, stirring to deglaze the bottom of the pot and release any flavorful browned bits. Add the sugar and stir until dissolved.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot with a lid and simmer slowly for 1.5 to 2 hours, until the pork is very tender and easily falls apart with a fork. Stir occasionally to ensure even cooking.
Once the pork is tender and the liquid has reduced slightly, taste and adjust seasonings as needed. The pork should reach an internal temperature of 145F for food safety.
Transfer to a serving platter and garnish generously with the minced scallions. Serve hot over steamed rice or with noodles.
