Chinese Braised Pork Collar
Chinese Braised Pork Collar
Ingredients
For the Braised Pork
- 2 pounds pork collar, cut into 1/2-inch thick slices
- 4 ginger, slices
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick, small
- 1 piece angelica root
- 2 green onions, cut into 2-inch pieces
- 1/2 onion, sliced
- 1/4 cup cooking wine, such as Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 cups hot water, or as needed to cover meat
Instructions
- 1
Place the slices of pork collar into a large pot or Dutch oven over medium-high heat. There is no need to add oil as the pork will render its own fat.
⏱️ 2 min
- 2
Sear the pork collar until golden brown and slightly crispy on both sides, about 3-4 minutes per side. Remove any excess rendered fat if desired.
⏱️ 8 min
- 3
Add the ginger slices, bay leaf, star anise, small cinnamon stick, angelica root, green onions, and sliced onion to the pot with the seared pork.
⏱️ 2 min
- 4
Drizzle the cooking wine over the ingredients in the pot.
⏱️ 1 min
- 5
Add the light soy sauce, dark soy sauce, and oyster sauce to the pot.
⏱️ 1 min
- 6
Pour in enough hot water to completely cover the pork collar and other ingredients.
⏱️ 1 min
- 7
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the flavors to meld and the pork to tenderize.
⏱️ 30 min
- 8
Uncover the pot and increase the heat to high. Continue to cook, stirring occasionally, to thicken the sauce to your desired consistency. This should take about 5-7 minutes.
⏱️ 7 min
- 9
Remove the bay leaf, star anise, cinnamon stick, and angelica root before serving. The Chinese Braised Pork Collar is now ready to be served, ideally with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Braised Pork Collar
For the Braised Pork
- 2 pounds pork collar, cut into 1/2-inch thick slices
- 4 ginger, slices
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick, small
- 1 piece angelica root
- 2 green onions, cut into 2-inch pieces
- 1/2 onion, sliced
- 1/4 cup cooking wine, such as Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 cups hot water, or as needed to cover meat
Instructions
- 1
Place the slices of pork collar into a large pot or Dutch oven over medium-high heat. There is no need to add oil as the pork will render its own fat.
⏱️ 2 min - 2
Sear the pork collar until golden brown and slightly crispy on both sides, about 3-4 minutes per side. Remove any excess rendered fat if desired.
⏱️ 8 min - 3
Add the ginger slices, bay leaf, star anise, small cinnamon stick, angelica root, green onions, and sliced onion to the pot with the seared pork.
⏱️ 2 min - 4
Drizzle the cooking wine over the ingredients in the pot.
⏱️ 1 min - 5
Add the light soy sauce, dark soy sauce, and oyster sauce to the pot.
⏱️ 1 min - 6
Pour in enough hot water to completely cover the pork collar and other ingredients.
⏱️ 1 min - 7
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the flavors to meld and the pork to tenderize.
⏱️ 30 min - 8
Uncover the pot and increase the heat to high. Continue to cook, stirring occasionally, to thicken the sauce to your desired consistency. This should take about 5-7 minutes.
⏱️ 7 min - 9
Remove the bay leaf, star anise, cinnamon stick, and angelica root before serving. The Chinese Braised Pork Collar is now ready to be served, ideally with steamed rice.
⏱️ 3 min