Store-bought spiced pork cubes can be tough and dry. Chef Ricky shares his ultimate homemade version using premium pork shoulder. By steaming the meat first, rendering the fat separately, and slow-braising for two hours, the result is melt-in-your-mouth tender and deeply flavorful.
Estimated timing — actual time may vary with cooking speed and heat.
What makes this version work
Uses premium pork shoulder with fat and tendons
Steamed before dicing for perfect shape and easier handling
Fat is rendered separately for better texture after braising
Ingredients
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Main Ingredients
Seasonings
Equipment
- Steamer
- Heavy-bottomed Pot
Steps
Steam Pork to Set Shape
Cut the pork shoulder into large chunks and steam until cooked through. This helps the meat hold its shape for perfect dicing later.
Watch at 2:30Separate Fat and Dice
Once cooled, trim the fat from the pork and set aside. Dice the remaining lean meat into uniform cubes.
Watch at 3:30Render Pork Fat
Add the diced fat into a pot and render the lard over medium heat. This step ensures the fat melts seamlessly during the long braise.
Watch at 4:30Braise with Seasonings
Time 120 minHeat Low heatAdd the lean pork cubes, soybean paste, Shaoxing wine, and chili oil. Mix well, cover, and braise over low heat for almost two hours until melt-in-your-mouth tender.
How to tellPork is fully coated in sauce and fork-tenderWatch at 6:00Serve with Noodles
Toss the braised spiced pork cubes and its rich aromatic oil with instant noodles. Garnish generously with chopped scallions, cilantro, and fresh chili.
Watch at 8:30
Chef's secrets
Choosing the Meat: Premium Pork Shoulder
The secret to success is selecting a cut of pork shoulder that contains tendons and fat marbling, even within the lean meat. This prevents the final dish from being dry and tough.
The Magic of Steaming Before Dicing
Dicing raw pork is difficult and yields uneven pieces. Steaming large chunks first sets the meat's structure, allowing for perfectly uniform cubes.
Process Fat and Lean Meat Separately
Rendering the fat separately first releases its aromatic lard and ensures the fat chunks completely melt into the braise over the two-hour cooking time.
FAQ
Will the chili oil be too spicy?
The 100g of chili oil provides the signature flavor and red hue of spiced pork cubes. If you prefer less heat, use a milder chili oil rather than drastically reducing the quantity to maintain the authentic taste.
Can I use a different cut of pork?
Pork shoulder (with fat) is highly recommended. Using lean cuts like pork loin will result in dry, tough meat, losing the signature tender texture.