Three-Cup Pork

In this variation on the popular Taiwanese chicken dish san bei ji (three-cup chicken), pork shoulder is infused with soy sauce, Taiwanese rice wine, and sesame oil, yielding tender bites of meat coated with a glossy sauce. The heat gets adjusted from low to warm for the final two hours, so having a programmable cooker that can automatically switch to the warm setting is ideal if you won’t be home. To finish the sauce quickly if you don’t want to wait for it to thicken in the slow cooker, simmer the braising liquid with the cornstarch slurry on the stovetop, stirring occasionally for 15 to 20 minutes. Just be sure to skim off as much fat as you can in step four to prevent the final dish from being greasy.

Where does “three-cup” come from?

This dish is named “three-cup” because it is made with three core ingredients: sesame oil, rice wine, and soy sauce. 

What is Chinese black vinegar?

Chinese black vinegar is a vinegar made from fermented black sticky rice or regular glutinous rice. It can also be made using rice in combination with sorghum and/or wheat. Its flavor is malty, sweet, and not overly acidic. 

Notes from the Food & Wine Test Kitchen

Black vinegar has a complex, slightly sweet note. Mijiu, a clear rice wine, has a mild, sweet taste. Shaoxing rice wine has a rich taste and nutty notes. Find all three at most Asian markets or online at soeos.com. 

To help skim off the fat in step four, run the bottom of a chilled, ice-filled ladle along the surface of the braising liquid.

Suggested pairing

Serve this braised pork with a bright, red-fruited Oregon Pinot Noir, such as Sokol Blosser Evolution.

Make ahead

The pork and sauce can be stored in an airtight container in the refrigerator for up to four days or in the freezer for up to two months. If frozen, thaw mixture overnight in the refrigerator before reheating.

This recipe was developed by Liz Mervosh; the text was written by Sheela Prakash.