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This Austrian-style crispy call pork delivers golden, crackling perfection in a single pan, transforming tough cuts into tender, flavor-packed bites. The secret lies in a slow-braised foundation with star anise and cinnamon, finished with a crispy crust that rivals any deep-fried version.
I perfected this technique after years of testing—no shortcuts, just restaurant-quality results at home.
The magic begins with a rich marinade of soy sauce, honey, and aromatic spices that tenderizes the meat while building deep flavor. Unlike traditional braising methods, this recipe uses a high-heat sear followed by a covered simmer, then finishes with a crispy crust by broiling.
The result? A dish that's equally impressive as a weeknight meal or holiday centerpiece.
What you'll end up with is crispy, caramelized edges that shatter at the touch, giving way to tender, juicy pork infused with warm spices. The aroma alone—star anise, cinnamon, and soy—will have everyone gathering at your table.
This isn't just pork; it's a showstopping centerpiece that proves you don't need a deep fryer for crispy perfection.
Serve with steamed jasmine rice and quick-pickled vegetables to balance the richness, or pair it with crusty bread to soak up every last bit of that flavorful, caramelized sauce.
The technique is straightforward, but the results are anything but ordinary—this is the kind of dish that turns casual dinners into memorable meals.
Ingredients for call pork
Pantry staples meet aromatic spices for showstopping crispy call pork—no deep fryer needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder (Call Pork) 🥓 | 2 lb | Bone-in for best flavor |
| Soy Sauce 🥄 | ½ cup | High-quality, dark variety |
| Honey 🍯 | ¼ cup | Wildflower or clover preferred |
| Star Anise 🌿 | 2 whole | Crushed lightly for aroma |
| Ground Cinnamon 🌶️ | 1 tbsp | Freshly ground for warmth |
| Garlic Cloves 🧄 | 6 cloves | Minced for deep flavor |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, fresh only |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for high heat |
| Brown Sugar 🍚 | 2 tbsp | Packed firmly for sweetness |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked for bite |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Water 💧 | ½ cup | Room temperature for marinade |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain preferred |
The pork shoulder is where this dish shines. Look for bone-in cuts at Whole Foods or your local butcher—the bone adds flavor. If you're buying pre-cut, check for good marbling (that white fat streaked through the meat). Star anise and cinnamon are the secret weapons here. Penzeys Spices carries the best whole star anise, but any grocery store's bulk section works. Fresh ginger and garlic? Trader Joe's usually has pre-peeled garlic and pre-grated ginger to save time. The soy sauce should be dark—Kikkoman or Lee Kum Kee are reliable choices. Honey matters too; skip the cheap stuff—Wildflower or clover makes all the difference.
No star anise? 1/2 tsp ground anise is a decent swap, but it won't give the same depth. Fresh ginger missing? Ground ginger at 1/4 the amount works in a pinch. The brown sugar can be swapped for white, but it won't caramelize as beautifully. For the pork, if you can't find shoulder, pork butt is the next best thing. The marinade is flexible—if you're short on time, just mix soy, honey, and spices. The rice pairing is key; jasmine rice has that floral aroma that complements the spices. Day-old rice reheats beautifully for this dish—just toss it with a splash of water and steam.
This pork keeps 3-4 days in the fridge, but honestly, it tastes even better the next day once the flavors meld. Freeze portions for up to 3 months—just thaw overnight in the fridge. The sauce thickens as it cools, so if it seems too thin when reheating, simmer uncovered for 2-3 minutes. I always make extra marinade to use as a dipping sauce. Store it in a jar in the fridge for up to 1 week. The rice? Cook it fresh or reheat with a splash of water—it absorbs the caramelized sauce like a dream.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just dump the pork, toss in the spices, and let the slow cooker do the work. No chopping, no flipping, no stress. That honey-soy glaze caramelizes right in the pot, so you’re left with tender meat that falls apart at the touch of a fork.
- Sweet-Savory Hook: The star anise and cinnamon give it this warm, spiced depth, while the honey cuts through the richness like a perfect balance. It’s not just sweet—it’s addictive sweet, the kind that makes you reach for seconds without thinking.
- Weeknight Workhorse: This is my go-to when I need something hearty but hands-off. Serve it over rice for a quick weeknight dinner, or shred it into tacos for a crowd. Honestly, I’ve even used the leftovers in fried rice the next day—no one’s complained yet.
- Budget Stretch: A whole pork shoulder feeds my family for days, and the spices cost pennies. The leftovers? Even better than the first batch, if you ask me. I’ll take a meal that saves money and tastes like a restaurant any day.
Step-by-step instructions for Austrian-style crispy call pork
Here's how to transform tender pork shoulder into golden, crispy perfection with a sweet-savory glaze.
Marinate and Prepare the Pork Shoulder
In a large bowl, combine the 2 lb pork shoulder (call pork), 0.5 cup soy sauce, 0.25 cup honey, 2 whole star anise, 1 tbsp ground cinnamon, 6 cloves garlic cloves, 1 tbsp fresh ginger, 2 tbsp brown sugar, 0.5 tsp black peppercorns, and 1.5 tsp salt. Mix everything thoroughly until the pork is fully coated and the marinade clings to it.
Transfer the pork to a resealable plastic bag, seal tightly, and refrigerate for at least 4 hours—overnight is even better. This long marinating time ensures deep flavor penetration and tender meat. The star anise and cinnamon will infuse the pork with warm, aromatic notes, while the honey and soy sauce create a sticky glaze that caramelizes beautifully during cooking.
Sear the Pork for Maximum Flavor
Remove the pork from the fridge and let it sit at room temperature for 30 minutes before cooking. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Place the pork in the skillet, fat-side down, and sear for 4-5 minutes until a deep golden-brown crust forms.
Flip the pork and sear the other side for another 4-5 minutes. The goal here is to develop a rich, caramelized crust that locks in juices and adds layers of flavor. If the pork releases easily from the pan, it's ready to move to the oven. If it sticks, let it sear a few more minutes—patience here ensures that crispy exterior we're after.
Braise the Pork to Tender Perfection
Preheat your oven to 325°F. Carefully transfer the seared pork to a baking dish, fat-side up. Pour in 0.5 cup water and scatter the 1.5 cups jasmine rice around the pork, ensuring it's partially submerged in the liquid. This creates a self-contained braising environment that keeps the pork moist and infuses the rice with flavor.
Cover the baking dish tightly with foil and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the pork is fork-tender and the internal temperature reaches 200-203°F. The rice will absorb the pork's juices and develop a fragrant, slightly sticky texture. If the liquid evaporates before the pork is done, add a splash of water or broth to maintain moisture and prevent drying.
Develop the Crispy Glaze
Once the pork is tender, remove it from the oven and increase the heat to 425°F. Uncover the baking dish and return it to the oven for 15-20 minutes, basting the pork with its juices every 5 minutes. This step is crucial for achieving that coveted crispy, caramelized crust. The high heat will cause the marinade to reduce and form a sticky, golden glaze that clings beautifully to the pork.
Watch the pork closely during this final phase—it should develop a deep golden-brown color with a glossy sheen. The rice beneath will also crisp slightly at the edges, adding texture contrast to the dish. The aroma filling your kitchen at this point will be irresistible, signaling that your call pork is ready to be served.
Rest and Serve
Remove the pork from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. While it rests, you can skim any excess fat from the braising liquid and reduce it slightly if you'd like a thicker sauce to serve alongside the pork.
Slice the pork against the grain into ½-inch thick pieces and serve it directly over the jasmine rice. The crispy exterior will contrast perfectly with the tender, juicy meat inside, while the fragrant rice soaks up all the delicious braising juices. This one-pan wonder delivers restaurant-quality results with minimal effort, making it a showstopper for any meal.
Pro Tips For Making Call Pork
- CRANK THE HEAT FIRST: Start your pork shoulder in a screaming-hot pan—no simmering, no slow easing in. I learned this the hard way after my first batch turned out mushy; high heat seals the crust and locks in those sweet-savory flavors from the soy and honey right away. Once it’s browned deep golden, you’ve got a head start on that caramelized goodness.
- DON’T SKIP THE STAR ANISE TOAST: Toss whole star anise into a dry pan for 30 seconds before adding liquid—it blooms that warm, licorice-like depth without bitterness. I was skeptical until I tried it; the difference in aroma is night and day, and it cuts through the richness of the pork like a whisper.
- WATCH THE HONEY RATIO: Too much honey and your call pork turns into sticky glue; too little and it’s just salty pork. Aim for 2 tablespoons per pound of meat, then taste the sauce as it reduces—it should coat the back of a spoon but not drown the pork. (Yes, even if you’re impatient like me.)
- REST IT UNDER FOIL: After cooking, tent the pork with foil and let it sit for 10 minutes. I used to slice it immediately, and the juices would pool on the cutting board instead of staying in the meat. This guarantees every bite stays moist—no dry, sad edges here.
Wine and beer pairings for these flavors
Red Wine Pairings
For this Austrian-style crispy call pork, I reach for a medium-bodied red wine with enough acidity to cut through the rich, caramelized glaze. A Pinot Noir from Oregon or Burgundy is my go-to—its bright cherry notes and subtle earthiness complement the star anise and cinnamon without overpowering the dish.
The acidity also helps cleanse your palate between bites of the crispy, sticky pork. 🍷
Dry Riesling Balance
If you prefer white wine, a dry Riesling from Germany or Alsace works surprisingly well. The wine's crisp acidity and hints of citrus pair beautifully with the honey and soy glaze, while its mineral notes contrast the pork's richness.
Chill it slightly—around 50-55°F—to enhance its refreshing qualities against the warm spices. 🍷
Beer Pairings: Lager or Amber
A crisp German Pilsner like Warsteiner or Stella Artois balances the dish's sweetness with its clean, hoppy bite. For something bolder, try an amber ale like Samuel Adams Noble Pils—its malt sweetness and caramel notes echo the pork's glaze while the hops add a refreshing contrast. 🍺
Craft Beer Experiment
For a fun twist, I’ve paired this dish with a Belgian-style witbier like Hoegaarden. The coriander and citrus notes in the beer mirror the star anise and ginger in the pork, creating a delightful harmony.
Serve it slightly chilled—around 45-50°F—to let the beer’s effervescence cut through the richness. 🍺
Non-Alcoholic Options
Don’t overlook sparkling water with a squeeze of lime—it’s refreshing and cleanses the palate. For a more substantial option, try a ginger beer like BrewDog Ginger Beer, which complements the dish’s aromatic spices without alcohol.
The ginger’s warmth mirrors the fresh ginger in the marinade, tying the flavors together. 💧
Nutrition facts
Frequently asked questions
What cut of pork works best for this crispy call pork recipe?
Use a 2 lb bone-in pork shoulder (also called pork butt) for the best results. The bone adds flavor, and the fat marbling ensures tender, juicy meat. If bone-in isn't available, pork butt without bones works too—just trim excess fat to 1/4-inch thickness for even cooking.
Can I make this recipe without star anise?
Yes, but the flavor will differ. Swap 2 whole star anise with ½ tsp ground anise or ½ tsp ground cinnamon + ¼ tsp ground cloves. For deeper aroma, add 1 bay leaf to the braising liquid. The dish will still taste delicious—just slightly less complex.
How do I achieve the crispy crust without deep-frying?
The secret is the two-stage oven method: First, braise at 325°F until tender, then broil uncovered at 425°F for 15-20 minutes, basting with juices every 5 minutes. The high heat caramelizes the marinade into a sticky glaze that crisps beautifully. A wire rack in the pan prevents soggy bottoms.
Can I prep this ahead of time?
Marinate the pork overnight for maximum flavor. For make-ahead convenience, braise the pork completely (until 200°F internal temp), then refrigerate. Reheat in the oven at 350°F for 20 minutes, then broil to crisp. The rice can be cooked fresh or reheated with a splash of water.
What if my pork turns out dry?
Dry pork usually means it wasn't braised long enough or cooked too hot. Use a meat thermometer—pork should reach 200-203°F for tender results. If it's dry after cooking, slice thinly and serve with extra braising sauce or a side of pickled vegetables to add moisture. For future attempts, reduce oven temp to 300°F and braise 30-60 minutes longer.