Chinese Slow Cook Pork Shoulder with Five Spice Sauce
I really wanted to go for a walk this Saturday, but we got a call to say a long awaited item was finally being delivered, as usual they promised the morning , but morning means anytime between 9am and 2pm. Determined not to be my usual grumpy self I decided it would give me a chance for some attentive slow cooking
Though this recipe takes a really long time, the results are definitely worth it , spicy caramalised pieces on the outside of the joint of tender melting pork that falls apart dipped in spicy unami sauce . In fact definitely hide any lefover or you will find yourself dipping pork into sauce straight from the pan or fridge. Any leftovers that do make it through can be added to weekday stirfrys or noodles soups making this a great alternative to a traditional roast.
Turn the oven onto 190degC.
Rub the pork shoulder all over with the soy sauce ,vinegar , sugar ginger, fennel, chilli and garlic.
Place in a cast iron casserole pot and pour over the chicken stock.
Bring to a gentle simmer , cover & place in the oven for 1 hour at 190degC.
Then turn down the oven to 150degC for 3 hours
Remove the pork from the juice and refridgerate the juice, so you can skim off the fat.
The next steps can be done an hour before you are ready to serve
The simmer the sauce until it is reduced by half and add the finishing ingredients this will ensure the most flavoursome sauce, simmer until the consistency of sticky honey.
Turn the oven to 190degC , carefully place the pork in a roasting dish the brush over with the sauce
Roast for 45 minutes turning basting two or three times, very carefully the meat will be very tender at this point
To serve
Pull apart the pork with a fork and pour over the sauce.
Serve with noodles and green vegetables
Spring Onions , Cabbage and Sesame Noodles
100g of dried noodles
6 Spring Onions
1/2 Green Cabbage
Toasted sesame seeds
1 tsp of rice wine vinegar
1 tsp of sesame oil
Finely slice a green leafy cabbage , and spring onion
Add the sesame seeds , rice wine vinegar and oil and leave for 15 minutes
Pour boiling water over the noodles and simmer til soft
Mix with the cabbage and serve
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