Ingredients and Method
- 1 3 lb ButcherBox.ca pork shoulder roast
- 5 tbsp rice wine
- 5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 5 garlic cloves - minced
- 1 red chili pepper, deseeded and finely chopped
- 2 tbsp vegetable oil (or non flavoured oil of your choice)
- 1 bunch green onions, finely sliced
- 2 star anise
- 1 1/2 tsp Chinese 5-spice powder
- 1 cinnamon stick
- 1 tbsp tomato puree/paste
- 6 ripe plums, halved, stones removed
- 500 ml ButcherBox.ca Organic Chicken Broth
- thumb sized piece of ginger
- Cut the pork shoulder roast into big pieces about the length of your thumb and twice as wide. Put into a bowl or sealable food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chili pepper. Cover bowl tightly or seal bag and marinate, refrigerated, for at least 1 hr or up to 24 hrs.
- While preheating oven to 325F, heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade, place in pan and saute in the oniony mix, turning frequently, for about 3 mins until the meat is just sealed but not browned. Add marinade, tomato purée and chicken broth, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr, add the plums to the pan. Take the lid off and continue cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
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