Chinese Black Vinegar Pork with Caramelized Shallots (Chinese-Inspired)
Chinese Black Vinegar Pork with Caramelized Shallots brings together tender, browned pork and sweet, softened shallots in a rich, tangy dark sauce. The black vinegar gives it a lovely balance of sweet and savory flavors.
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- Servings: 4
Ingredients
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- 700g (1½ lb) pork shoulder, cut into chunks
- 6–8 shallots, peeled and halved
- 4 garlic cloves, minced
- 3 tbsp Chinese black vinegar
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp brown sugar
- ½ cup water
- 2 tbsp cooking oil
Instructions
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- Heat oil in a skillet over medium-high heat. Add pork and brown for 5–7 minutes.
- Add shallots and cook for 3–4 minutes until lightly caramelized. Add garlic and cook for 30 seconds.
- Stir in black vinegar, light soy sauce, dark soy sauce, brown sugar, and water.
- Cover and simmer on low heat for 40–50 minutes, or until the pork is tender. Add a little water if needed.
- Remove the lid and simmer for another 5–10 minutes until the sauce thickens and coats the pork.
- Serve warm with steamed rice.
Chef’s Tip
Chinese black vinegar gives the sauce its rich, slightly tangy flavor. Add a little more at the end if you prefer a stronger tang.
Would you like some ideas on what vegetable sides pair well with this dish, or do you need help finding where to buy Chinese black vinegar?
