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Friday, September 30, 2016

Hoison-Glazed Pork Shoulder Roast

This magical dish requires only 3 ingredients and is perfect alongside this type of slaw or any crunchy, baby cabbage-based salad. It's a great alternative to a Sunday roast and couldn't be simpler to prepare

Hoison-Glazed Pork Shoulder Roast

Ingredients: (serves 4)
1.5kg Pork Shoulder (Deboned, rolled and tied)
60ml Hoison Sauce
60ml Plum Sauce

Take the Pork shoulder out of the fridge 45 minutes before cooking to ensure it's at room temperature.
Preheat the oven to 180*C.
Season the pork well with salt and pepper.
Place in a roasting pan and roast in the centre of your oven for 30 minutes per 500g, plus 25 minutes. In this case, 1 hour and 55 minutes.
After 1 hour 35 minutes, take the shoulder out of the oven and increase the temperature to 190*C.
Carefully remove the string that's holding the pork together so that it doesn't fall apart and pour away any fat and juices in the roasting pan.
Cut slits into the fat with a sharp knife.
Mix the hoison and plum sauces together and pour over the pork.
Roast for a further 20 minutes, basting the pork after 10 minutes.
Place onto a serving dish and allow to rest for 10 minutes before pouring over any sauce remaining in the roasting dish and serve.

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