Three-Cup Pork is a delicious variation on the popular Taiwanese dish, three-cup chicken. In this recipe, pork shoulder is cooked low and slow in a flavorful mixture of soy sauce, Taiwanese rice wine, and sesame oil. The result is tender, juicy pork coated in a glossy, savory sauce that is sure to impress your taste buds.
The name “three-cup” comes from the three core ingredients used in the dish: sesame oil, rice wine, and soy sauce. These ingredients come together to create a rich and complex flavor profile that is both comforting and satisfying.
One key ingredient in this recipe is Chinese black vinegar. This vinegar is made from fermented black sticky rice or regular glutinous rice and has a malty, sweet flavor that adds depth to the dish. If you can’t find Chinese black vinegar, you can substitute with a mixture of rice vinegar and balsamic vinegar for a similar taste.
When cooking this Three-Cup Pork recipe, be sure to skim off as much fat as possible in step four to prevent the final dish from being greasy. One tip for skimming off the fat is to run the bottom of a chilled, ice-filled ladle along the surface of the braising liquid.
To enhance the flavors of the dish, consider serving this braised pork with a bright, red-fruited Oregon Pinot Noir, such as Sokol Blosser Evolution. The fruity notes of the wine will complement the savory pork and create a well-rounded dining experience.
This Three-Cup Pork recipe can also be made ahead of time and stored in the refrigerator for up to four days or in the freezer for up to two months. Simply thaw the mixture overnight in the refrigerator before reheating for a quick and easy meal.
Overall, this Three-Cup Pork recipe is a delicious and comforting dish that is perfect for a cozy night in or a special occasion. With its rich flavors and tender pork, it is sure to become a favorite in your recipe rotation.
