Honey Soy Braised Pork Shoulder Bowl


Prep Time: 15 minutes

Total Cook Time: 2 hours

Servings: 2 servings



For the glaze:

For the quick pickle:

  • ½ cup of water
  • ½ cup of vinegar
  • 1 tsp of salt
  • 1 tbsp of sugar
  • 1 tsp of garlic granulates
  • 1 oz of radish, thinly sliced
  • 1 oz of carrots, cut into strips
  • 1 oz of red onions, thinly sliced


For the rest:

  • 2 lb of pork shoulder
  • 10 oz of cooked white rice
  • Sesame seeds
  • Green onions
  • White rice



                    1 - Preheat oven to 375 F

                    2 - Mix together the glaze ingredients

                    3 - Place pork shoulder in a baking dish and rub with ⅓ of the glaze

                    4 - Cover with tin foil, and bake for 1 hour

                    5 -  Remove the foil and glaze again; put in back in the oven and cook for 1 more hour

                    6 - While the pork is in the oven, prepare the pickled vegetables: in a saucepan, add all of the pickle ingredients, except the vegetables

                    7 - Cook for 1 minute on medium heat, then pour the liquid over the vegetables and let it pickle for 1 hour

                    8 - After the second hour the pork has been in the oven, take it out and glaze again; let cool slightly

                    9 - Pull the pork into shreds using two forks; set aside

                    10 - Assemble the bowls: top white rice with the shredded pork and pickled vegetables and sprinkle with sesame seeds and green onions

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