Pot-roast pork shoulder with sweet-sour sauce

PUBLISHED: 12:09 19 April 2007 | UPDATED: 15:05 12 May 2010

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

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 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



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