Tee Pon Pork

By beckylippert

Aromatic and exotic. Serve with coconut rice.

Ingredients

• 1 tbsp canola oil
• 3.5 lbs boneless pork shoulder
• 1/2 cup low sodium soy sauce (gf tamari or coconut aminos)
• 1/2 cup Shaoxing wine or dry sherry
• 1/3 cup packed brown sugar
• 2 tbsp julienne cut peeled fresh ginger
• 2 cinnamon sticks (3 inches)
• 1 star anise or 1/2 tsp anise seeds
• 8 teaspoons chopped fresh cilantro

Preparation

Step 1

1. Heat oil in a Dutch oven over high heat. Add pork to pan; cook 5 minutes or until browned, turning frequently. Remove from pan, set aside.
2. Combine soy sauce and the next 5 ingredients in pan over medium heat and stir until sugar dissolves. Return pork to pan. Cover, reduce heat, and simmer for 2.5 hrs or until pork is fork tender. Discard cinnamon and anise. Shred meat into large pieces using two forks; toss with sauce. Sprinkle with cilantro.