Walking through the market and spied a pork shoulder with the skin on. Bone-in and with skin! I couldn't pass it up. The bone and outer layer just adds lots of flavor to a dish, especially a braise.
Today's braise contains....
2 to 3 T Fermented Black Beans, soaked and rinsed
1 Shallot, sliced
1 T Ginger, sliced
2 Cloves Garlic, smashed
2 T Oyster Sauce
2 T Soy Sauce
3 C Chicken Stock
The pork was marinaded 24 hours with soy sauce (3T) and fresh garlic (crushed).
Lightly brown the pork in a heavy pot (about 5 minutes)... add the rest of the ingredients (less the stock) to saute with the meat (another 5 minutes). Finally, add the stock and bring to a simmer... Cook for 2 to 3 hours.
With an hour left, add potatoes. Typically, taro would be used.
After 3 1/2 hours, the dish is ready. The pork is falling off the bones which makes it easy to shred and defat. The flavor of the black beans permeates the meat and potatoes.