Crispy Chinese pork

Pork meat slow cooked until tender with Chines spices, then pulled and dried in the oven.This recipe is time consuming but the results are well worth the effort.


2 lb pork (leg or shoulder, fat trimmed, cut into 2" chunks)
2 clv garlic (minced)
1 t anise (powdered aniseed)
1⁄2 t cinnamon (ground)
1⁄2 t clove (ground)
1⁄4 c soy sauce
6 c rice (cooked)
1⁄2 c scallion (thinly sliced)
  sauce (hoisin sauce)


In a 4-5 quart pan on high heat, combine meat, garlic, aniseed, ground cinnamon, ground cloves, soy sauce, and 4 cups water. Bring to a boil, cover and simmer until meat is very tender when pierced, about 1 1/2 hours.

Boil then uncovered on high heat, stirring often, until sizzling, about 30 minutes. Drain off fat.

With 2 forks, shred meat and put into a 9x13" pan. Bake in a 400° F oven until pork begins to crisp, 15-20 minutes.

Spoon crispy pork over rice.

Add scallions and hoisin sauce to taste.

Total time
2 hours, 45 minutes
Cooking time
Preparation time
6 servings


If you do not have it, substitute hoisin sauce with Chinese plum sauce.

Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol.


Cantonese style cuisine

moderate to challenging
meat, dinner
Cantonese food recipes
Food in China, Asia