• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — pork shoulder

    Aromatic Pork and Noodle Soup

    Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    1 cinnamon stick
        •    2 star anise pods
        •    1 tsp fennel seeds
        •    2 tbsps vegetable oil
        •    2 garlic cloves, crushed
        •    8 ounces thin rice stick noodles
        •    8 cups low-sodium chicken broth
        •    1 1” piece ginger, peeled, crushed
        •    Kosher salt and freshly ground black pepper
        •    1 medium onion, peeled, halved through root end
        •    2 bone-in pork shoulder steaks (about 12 oz. each)
        •    2 chiles de árbol or ½ tsp. crushed red pepper flakes
        •    Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)


    1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
    2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
    3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
    4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/quick-pork-pho

    Pork and Pineapple Fried Rice

    If you're looking for a tasty make-ahead lunch or dinner, look no further! Note: Dish tastes best if cooked rice is refrigerated for at least 12 hours. Special Equipment: Wok.Courtesy of Patrick Lynch of FOO Asian Street Food.

    Prep Time

        •    Prep time: at least 12 hours
        •    Cook time: 5 hours and more
        •    Yield: Serves 4


        •    2 cup uncooked white rice
        •    ½ lb(s) pork shoulder
        •    1 Tbsp canola oil
        •    1 shallot, chopped
        •    1 clove garlic, thinly sliced
        •    ½ Tbsp ginger, finely chopped
        •    ¾ cup fresh pineapple, finely chopped
        •    1 Tbsp soy sauce
        •    1 Tbsp sweet soy sauce
        •    ½ Tbsp fish sauce
        •    roasted cashews, to taste
        •    bean sprouts, to taste
        •    green onions, to taste
        •    1 Tbsp Sambal Oelek (South Asian chili paste, available at Asian grocery stores)


    1. In a large pot, boil 4 cups of water; add uncooked rice and lower heat to medium-low.

    2. Cover and simmer for 20-30 minutes, or until rice is firm but not chewy. Set rice aside to cool; refrigerate uncovered for at least 12 hours.

    3. Preheat oven to 300ºF.

    4. Place pork shoulder in a roasting pan and cover with water.

    5. Cook for 4-5 hours, or until meat falls apart easily when pulled with a fork.

    6. Remove pork from braising liquid. Shred meat off the bone using a fork.

    7. Heat oil in a wok over high heat.

    8. Lower heat to medium and add shallots, garlic, and ginger; stir and cook 3-5 minutes, or until shallots are translucent.

    9. Add pulled pork; stir and cook for 2-3 minutes, or until pulled pork is crispy.

    10. Stir in the rice. Once rice is fully incorporated, add pineapple, soy sauce, sweet soy sauce, sambal oelek, and fish sauce; continue to cook and stir for 1-2 minutes, until everything is evenly coloured and heated throughout.

    11. Remove pan from heat.

    12. Plate rice and garnish with roasted cashews, bean sprouts, and green onions, to taste.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pork-and-pineapple-fried-rice/14335/

    Duck & Pork Terrine with Cranberries & Pistachios

    Set aside a couple of hours and enjoy every minute of making this impressive terrine

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 2 hhours & 15 minutes
        •    Yield: Serves 10-12


        •    2 duck breasts, about 300g/10oz each, skin removed and reserved
        •    200g thinly sliced streaky bacon rashers
        •    1kg pork shoulder, cubed
        •    2 slices bread, crusts removed
        •    100ml milk
        •    3 shallots, roughly chopped
        •    1 large garlic clove, roughly chopped
        •    200g duck or chicken livers, roughly chopped
        •    6 black peppercorns
        •    12 coriander seeds
        •    2 cloves
        •    good pinch ground cinnamon
        •    2 tbsp Cognac or brandy
        •    2 eggs, beaten
        •    25g shelled pistachio
        •    50g dried cranberry


    1. Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.

    2. In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.

    3. Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.

    4. Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

    5. Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

    6. TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8202/duck-and-pork-terrine-with-cranberries-and-pistach