You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Sunday Supper

Start with braised pork shoulder, end with fried rice

A truly moist pork roast starts with pork shoulder, which braises slowly in a flavorful, sherry-spiked broth. The rich meat will be tender but firm enough to slice and serve with the cooking juices spooned over the top. It’s a humble cut that makes a surprisingly elegant meal. Prepare it ahead and the flavors mellow overnight.

You’ll have time while the pork braises to make rice for the next day’s fried rice. Save some pork fat from the initial browning process to give heft to the rice, and add some of the pork; even a small amount of meat adds great flavor. The dish is seasoned with ginger, sesame oil, soy sauce, and garnished with edamame. Two uncommonly simple meals will feed guests one night, the family the next, and give you the chance to take the deep breath you’ve been waiting for all season.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week