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Cantonese-inspired Pork Shoulder Roast, Hot Rice and Veg
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Mix well equal parts of ¼ cup hoisin sauce, soy sauce (or tamari to make it g-free), honey, Shaoxing wine (or unseasoned Chinese cooking wine), and 1 tsp Chinese 5-spice powder. Marinate a 3 lb boneless pork shoulder in the mixture for about 24 hours. Remove from the fridge 1 hour before roasting.
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Heat oven to 300ºF, put pork in roasting pan, reserve marinade for basting later. Tightly cover the pork with foil and roast for about 2 hours. Remove foil, do a little basting and roast uncovered for about another 2 hours. Then continue roasting and basting about every 10 minutes for an hour longer until the pork is coated in an appetizing dark shiny glaze. Things should be super tender and shreddy.
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Carefully remove from oven, let rest for about 20 minutes, shred the pork with fork and eat alongside hot rice and veg of your choice. (or wrap the shredded pork in a taco or burrito).
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Recipe adapted from Lucky Peach 101 Easy Asian Recipes by Peter Meehan @greasetrap. #f52bowl
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