Charles Phan's Lo Soi Pork Shoulder

Name: Charles Phan's Lo Soi Pork Shoulder
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 14
Cuisine: Vietnamese
Ingredients: 3-inch piece cinnamon stick, whole; 3 Whole star anise pods; 10 Whole cloves; 2-by-1 inch piece fresh ginger, crushed; ½ teaspoon Five-spice powder; 2 tablespoons Fish sauce; 2 cups Light soy sauce (or standard soy sauce); 2 tablespoons Light brown sugar; 1 pound Pork shoulder, cut into two equal pieces

Recipe GLPRf7dda99c4df8dd

Vietnamese

Main Course

195 min

116 cal

Servings: 14

Stovetop

SNAP eligible

A fragrant braised pork shoulder infused with warm Asian spices including cinnamon, star anise, cloves, and ginger. The meat becomes tender and absorbs the savory, slightly sweet braising liquid made with soy sauce and fish sauce. This is a simplified, accessible version of a classic Vietnamese-inspired preparation that yields rich, deeply flavored meat perfect for serving over rice or noodles.

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Ingredients

3-inch piece cinnamon stick, whole

3 Whole star anise pods

10 Whole cloves

2-by-1 inch piece fresh ginger, crushed

½ teaspoon Five-spice powder

2 tablespoons Fish sauce

2 cups Light soy sauce (or standard soy sauce)

2 tablespoons Light brown sugar

1 pound Pork shoulder, cut into two equal pieces

Directions

In a large pot or Dutch oven, combine the cinnamon stick, star anise, cloves, crushed ginger, five-spice powder, fish sauce, soy sauce, and brown sugar. Stir to dissolve the sugar and distribute the spices evenly throughout the braising liquid.
Place the two pork shoulder pieces into the spiced braising liquid. The liquid should come about halfway up the sides of the meat; if needed, add a bit more soy sauce or water.
Bring the liquid to a gentle simmer over medium-high heat, then reduce to low heat. Cover the pot partially and braise for approximately 2.5 to 3 hours, turning the pork pieces every 45 minutes to ensure even cooking and flavor absorption. The pork is done when it is fork-tender and a meat thermometer inserted into the thickest part reads at least 190°F for optimal tenderness.
Transfer the cooked pork to a cutting board. Strain the braising liquid through a fine mesh sieve to remove the whole spices, pressing gently on the ginger to extract its essence. Discard the solids.
Slice or shred the pork into serving pieces. Pour the strained braising liquid over the meat to serve, or reserve it as a sauce on the side. Serve warm with rice, noodles, or vegetables of your choice.

Comments

Grocery List Plus Editorial Staff4.25

This braise delivers authentic Vietnamese flavor on a weeknight budget—pork shoulder and pantry staples like soy sauce and fish sauce are easy finds at any Charlotte grocer, and the ingredient list is short. The real cost driver is time: 195 minutes is honest for a braise, but that's nearly three and a half hours of hands-on attention for a weeknight, even if most is passive oven time; budget it for a weekend or day off. The spices (cinnamon, star anise, cloves) are standard at Harris Teeter or Food Lion, though five-spice powder might require a quick stop at an Asian market or the international aisle at Walmart or Kroger if your store doesn't stock it. For a household of four, this yield of 14 servings is excellent for meal prep and freezes beautifully, making it a strong choice for batch cooking but not for rushed nights.