Ingredients
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4 lbs pork shoulder, cut into about 1-inch cubes
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salt and pepper
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1 teaspoon garlic powder (can use more)
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1/4 cup vegetable oil (more as needed)
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1 -2 tablespoon chopped fresh garlic
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10 green onions, chopped
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2 tablespoons minced fresh ginger
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1 (14 ounce) can chicken broth
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1/3 cup soy sauce (can use more)
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1 -2 tablespoon dark brown sugar
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1 teaspoon crushed red pepper flakes (or to taste)
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1/4 teaspoon five-spice powder
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2 tablespoons cornstarch (for a thinner texture use only 1-1/2 tablespoons cornstarch)
Instructions
- Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder).
- Heat oil in a large heavy pot over medium-high heat.
- Add in about 1/3 of the pork and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining pork.
- Add in the fresh garlic, green onions and ginger; saute for 1 minute.
- Return the pork to the pot along with any juices from the bowl or plate.
- Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil.
- Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less).
- Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce.
- Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes).
- Season with salt and pepper.