Red-Cooked Pork Shoulder and Chestnuts

Red-Cooked Pork Shoulder and Chestnuts
Photo by Scott Phillips


  • 2 cinnamon sticks
  • 2 Tbs. plain rice vinegar, more to taste
  • Cooked medium-grain white rice or udon noodles, for serving
  • ¼ cup peeled, julienned fresh ginger (cut into 1/8 x 1/8-inch matchsticks; from a 3-inch piece)
  • 1 star anise pod
  • 2 cups jarred roasted peeled chestnuts
  • 4 lb. boneless pork shoulder (also called butt), trimmed and cut into 4 large pieces
  • + 6 more ingredients
    • 1 large or 2 medium leeks, slit lengthwise, rinsed, then thinly sliced crosswise, white and pale-green parts only (about 1 cup)
    • 2 Tbs. granulated sugar
    • 1 cup low-sodium soy sauce
    • 6 Tbs. Shaoxing or dry sherry
    • 1 Tbs. slivered garlic (3 medium cloves)
    • Thinly sliced scallions, for garnish

Stir the leeks, soy sauce, Shaoxing or sherry, ginger, sugar, garlic, cinnamon sticks, and star anise pod in a 6-quart slow cooker. Nestle the chunks of pork shoulder into the mixture. Sprinkle the chestnuts on top. Cover and cook on low until the pork is fork-tender 5 to 7 hours. Discard the ci...

View full recipe at Fine Cooking


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