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Ingredients
Method
- 600g quality pork shoulder, skin removed, sliced into 2 thick lengths
- For the marinade
- 3cm ginger, finely chopped
- 2 chopped garlic cloves
- ½ tsp Chinese 5 spice powder
- 1 tsp paprika
- 2 tsp tomato purée
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp rice wine
- 4 tbsp hoisin sauce
- 2 tsp sesame oil
- 4 tbsp honey
- Put the 2 pork pieces in a roasting tin, and rub the mixed marinade ingredients all over the meat. Cover, and leave in the fridge for at least an hour, or overnight if possible.
- Preheat the oven to 180C. Roast the pork for 1.5 hours, turning once and basting occasionally. You want it well charred and caramelised on the outside. Remove the meat from the tin, and allow to rest for 20 mins. Dilute the caramelised sauce in the roasting tin with some boiling water, and stir until you have a thick but pourable consistency. Slice the pork, drizzle with the sauce, and serve with rice.
2 hrs
3 serving
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