This soy and spice simmered pork shoulder is a Malaysian recipe imbued with warm spices and lemongrass and galangal, lending it a distinctive Southeast Asian flair.
Annie Leong, my mother-in-law, has been my indispensable tutor in Malaysian cookery. This is one of her simple, delicious recipes, which is similar to the Chinese style of “red cooking” popular in the country. But this version takes on a distinctly Southeast Asian spin with its infusion of lemongrass and galangal. The star anise and cinnamon perfume the rich brown sauce with their kind aromas.
If you can resist finishing it all and need to refrigerate for the next day, make sure to remove the spice so they don’t over-infuse the sauce. A pressure cooker works extremely well for this dish. Simply pressure cook 20 minutes to achieve ultra-tender pork. Steamed white rice and some sliced cucumbers complete the meal. Originally published July 21, 2009–Robert Danhi
Soy and Spice Simmered Pork Shoulder
- Quick Glance
- Quick Glance
- 20 M
- 3 H
- 4 servings
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Recipe Testers Reviews
This is a perfect recipe as the weather gets colder. It's very simple to execute, fills the house with amazing aromas, and the final taste is outstanding. I decided to make it in my brand new pressure cooker to see how it would turn out, and 25 minutes later, dinner was ready. The pork became so tender it literally fell apart. Its juices were gorgeous spooned over rice noodles and steamed broccoli on the side. What's even more amazing is that the leftovers tasted even better the next day. This is an absolute fabulous recipe.