This perfect braised pork shoulder dish is done on the stove top and loaded with lots of good Asian flavors and bitter greens.
1) Cube pork shoulder into about 1-inch pieces and add to a large pot of simmering water. Try to trim off any extra fat and boil pork vigorously for 10 minutes. Strain and rinse pork and set aside for later.
2) Peel ginger and slice it into small, thin coins. Smash garlic cloves as well and add to a large pot with sugar, rice wine vinegar, soy sauce, white wine or sake, and 2 cups of water.
3) STir that all together and then add the pork back to the pot. Bring to a slight simmer, then cover, and simmer the pork for about 75 minutes. Check on it occasionally and make sure it isn’t burning. Feel free to give it a stir occasionally or skim off any foam that accumulates.
4) When pork is very tender and the sauce is thick and covers the pork, it’s done. Serve the pork over rice with a big handful of bitter greens like arugula or Dandelion greens.