Ep 11. The Secret to Asian Braised Pork Shoulder

The Secret to Asian Braised Pork Shoulder is the eleventh episode of the eighth season of Secrets of a Restaurant Chef. In this episode, Chef Anne Burrell teaches viewers how to make an impressive yet straightforward Asian-inspired dish. The star of the show is a succulent pork shoulder that is braised in a rich, flavorful broth until it falls off the bone.

Chef Anne begins by explaining the importance of properly seasoning the pork, starting with a generous sprinkle of coarse kosher salt and freshly cracked black pepper. She then moves on to the braising liquid, which is made up of a combination of soy sauce, hoisin sauce, rice wine, and other aromatic ingredients like ginger and garlic. This flavorful liquid is poured over the pork, which is then covered and left to cook low and slow for several hours.

Throughout the episode, Chef Anne shares tips and techniques for making the most out of each ingredient and maximizing the flavor in the final dish. She also demonstrates how to properly braise the pork so that it stays moist and tender while absorbing all of the delicious flavors of the braising liquid.

Once the pork is tender and falling off the bone, Chef Anne shows viewers how to strain the broth and reduce it down to a thick, shiny glaze that will coat the pork with an extra layer of flavor. She also shares a few side dish ideas to serve alongside the pork, such as jasmine rice and stir-fried bok choy.

As always, Chef Anne's enthusiasm and expertise are on full display in this episode, making it a must-watch for anyone interested in improving their cooking skills. Whether you're a seasoned home cook or just starting out in the kitchen, the tips, and techniques she shares are sure to inspire and elevate your cooking game. So tune in and learn the secret to making a show-stopping Asian braised pork shoulder that will impress your family and friends at your next dinner party.