1/4 cup vegetable oil
3 tablespoons brown sugar
4-5 pounds pork shoulder (boneless, trimmed of skin and fat)
1 onion, sliced thinly
1 shallot, sliced thinly
2 green onions
4 garlic cloves, chopped
6-8 mushrooms
1/4 cup chicken broth
1 cup soy sauce
- Using a long knife, insert knife into pork shoulder in several places all around roast.
- In a large Dutch oven (or heavy oven-proof pot with a lid) heat the cooking oil.
- Add ginger and brown sugar and sauté for 1-2 minutes.
- Add the pork shoulder and brown it on all sides. Remove pork from pot.
- Add onion and mushrooms to pot.
- Saute until onions are soft and slightly browned.
- Add garlic and sauté briefly, then wine and soy sauce.
- Heat and stir to mix.
- Return the browned pork shoulder to the pot.
- Turn pork over to coat well with marinade.
- Pile mushrooms and onions on top.
- You can continue straight to roasting here, but refrigerating 3 hours to overnight will help the flavors penetrate the meat.
- Turn occasionally if you can.
- Let refrigerated pork roast sit at room temperature for 1 hour.
- Preheat oven to 300 degrees.
- Cover top of pot with foil and cover with lid.
- Roast for 3-3 ½ hours.
- Check the roast once every hour and turn it over.
- Baste the roast with juices that accumulate in pot.
- For a crustier outside layer, remove pot from oven and turn up the oven to 400 degrees.
- Transfer roast fat side up to sheet pan lined with foil.
- Take 3 Tbsp of juices from pot and combine with 2 Tbsp brown sugar.
- Spread all over top of roast and return to oven for 15 minutes until sugar has caramelized, but not burned.
- Let roast rest out of the oven for 15 minutes before serving.
- Decant sauce to fat separator or smaller bowl to remove fat, if desired.
- Remove roast to serving platter, cut and remove strings, then cut meat into thick slices across the grain of the meat.
- Drizzle roast pork with sauce and serve extra sauce along side.
- Serve with white rice.
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