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The Boston Globe

Food & dining

Sunday Supper

Start with braised pork shoulder, end with fried rice

Sherry-braised pork shoulder.

Karoline Boehm Goodnick for the Boston Globe

Sherry-braised pork shoulder.

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.

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Sit down. Inhale, exhale.

SHOPPING LIST

(For pork, fried rice)

3½ pounds boneless pork

shoulder roast

3 eggs

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1 cup frozen shelled edamame

1 onion

3 stalks celery

4 scallions

3 cloves garlic

1 piece (1 inch) fresh ginger

Salt and pepper

1 tablespoon canola oil

5 teaspoons sesame oil

1 tablespoon rice wine vinegar

1 teaspoon crushed red pepper

1 tablespoon sugar

1 cup dry sherry

3 tablespoons soy sauce

2 cups chicken stock

1 cup long-grain white rice

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.

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