Pork shoulder braised in black vinegar & rice wine with pickled chillies

Pork shoulder braised in black vinegar & rice wine with pickled chillies

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins plus at least 1 hr marinating


Serves 6

Chinese black vinegar adds a malty, smoky flavour to this dinner party pork dish, slow-cooked in a ginger and oyster sauce until it melts in the mouth

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal417
  • fat19g
  • saturates5g
  • carbs14g
  • sugars12g
  • fibre1g
  • protein47g
  • salt3.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1½ kg pork shoulder, cut into 4cm/1½ in pieces
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 200ml Shaohsing rice wine (or dry Sherry)
  • 2 tbsp vegetable oil
  • 2 garlic cloves, thinly sliced
  • 5cm/2in piece ginger, peeled and julienned



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 50g light brown soft sugar
  • 3 tbsp oyster sauce
  • 125ml Chinese black vinegar (see tip)
  • 500ml vegetable stock

For the pickled chillies

  • 1 long or 2 bird's-eye red chillies, sliced
  • 1 shallot, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 75ml rice wine vinegar

To serve

  • toasted sesame seeds
  • julienned spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • steamed rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.

  2. To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.

  3. Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.

  4. Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Nov, 2018
Simple and a nice balance of flavours. I thought it would be more like a Filipino adobo but, because of the wine, it's a more mellow flavour. I'm not a big pork eater, but I'd make this again for my parents who would enjoy it.
28th Jan, 2017
This was delicious. I cooked the pork until I could shred it like pulled pork, and served it together with steamed buns (there's a recipe on the Good Food website if you can't buy them). The pickled chillies and shallots are perfect for cutting through the sweet richness of the meat.
3rd Dec, 2016
Fabulous. I wasn't sure it was going to be a success while it was cooking, and then the sauce thickened towards the end. I added carrot batons as I thought the serving dish I'd chosen might be too big, and they were good for colour and texture. Looked fab with the shredded spring onion sprinkled on top, and tasted delicious. I served with pak choi in a lemon sauce.
4th Mar, 2016
This is delicious! I was concerned about the vinegar but there was no need to be. My better half says it's the most amazing meal I've ever cooked. He loves his spicy food and the chillies were a hit.
4th Jan, 2016
So. much. vinegar.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?