Pot-roast pork shoulder with sweet-sour sauce
Ingredients Joint of shoulder of pork, about 1.5kg is enough for six 2 garlic cloves 2 shallots 2 tsp sugar 2 tbsps soy sauce 1/2 tsp five-spice powder 1/2 tsp salt black pepper 2 tbsps vegetable oil or lard Method Peel the garlic and shallots and crush
Ingredients
Joint of shoulder of pork, about 1.5kg is enough for six
2 garlic cloves
2 shallots
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2 tsp sugar
2 tbsps soy sauce
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1/2 tsp five-spice powder
1/2 tsp salt
black pepper
2 tbsps vegetable oil or lard
Method
Peel the garlic and shallots and crush together, mixing with the sugar, soy sauce and five-spice powder, salt and pepper.
Heat the oil in a large casserole or pan with a lid, brown the meat all over.
Add the spice mixture and spread well over the meat.
Add 2 fl oz water to the pan, cover tightly and turn the heat down to medium/low.
Cook the pork gently for one-and-a-half to two hours, or until well cooked through.
Turn the joint over from time to time, adding a little extra water if necessary.
When the meat is done, put it on a hot carving plate.
Blend the remaining juices to make a gravy and serve with the meat.
JUDY BROADWAY
