Ingredients:
4 lbs pork shoulder, cut into about 1-inch cubes
salt and pepper
1 teaspoon garlic powder ( can use more)
1/4 cup vegetable oil ( more as needed)
1 -2 tablespoon chopped fresh garlic
10 green onions, chopped
2 tablespoons minced fresh ginger
1 (14 ounce) cans chicken broth
1/3 cup soy sauce ( can use more)
1 -2 tablespoon dark brown sugar
1 teaspoon crushed red pepper flakes ( or to taste)
1/4 teaspoon five-spice powder
2 tablespoons cornstarch ( for a thinner texture use only 1-1/2 tablespoons cornstarch)
Directions:
Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder).
Heat oil in a large heavy pot over medium-high heat.
Add in about 1/3 of the pork and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining pork.
Add in the fresh garlic, green onions and ginger; saute for 1 minute.
Return the pork to the pot along with any juices from the bowl or plate.
Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil.
Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less).
Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce.
Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes).
Season with salt and pepper.
Servings: 6
Time preparation: 20 min.
Time total: 110 min.