Ingredients:

  • 3 lbs (1.36 kg) Pork Shoulder, cut into 2-inch (5 cm) chunks
  • 2 tbsp (30 ml) Neutral oil (grapeseed or vegetable)
  • 1 cup (240 ml) Dark soy sauce
  • 1/2 cup (115 g) Packed brown sugar
  • 4 cups (950 ml) Low-sodium pork or beef stock
  • 4 cloves Garlic, smashed
  • 3 thick slices Fresh ginger
  • 2 whole Star anise
  • 1.5 lbs (680 g) Collard greens or Mustard greens, stemmed and roughly chopped
  • 1 tbsp (15 ml) Apple cider vinegar
  • 1 large Yellow onion, diced
  • 1/2 tsp (2.5 g) Red pepper flakes
  • Salt and black pepper to taste

Instructions:

  1. Heat oil in a 6-quart Dutch oven over medium-high heat. Pat pork chunks dry with paper towels. Work in batches to sear the pork until a deep golden-brown crust forms on all sides. Remove meat and set aside.
  2. In the same pot, sauté diced onions, smashed garlic, and ginger slices until fragrant. Stir in brown sugar, soy sauce, and stock. Use a wooden spoon to scrape the browned bits (fond) from the bottom. Return the pork to the pot, ensuring it is mostly submerged.
  3. Bring the liquid to a gentle simmer and cover tightly. Transfer to a 325°F (165°C) oven or maintain a low simmer on the stovetop for 3 hours until the pork is spoon-tender.
  4. Stir the chopped greens and red pepper flakes into the pot during the last 30 minutes of cooking. Once greens are wilted and tender, stir in the apple cider vinegar before serving.