Chinese Roasted Shoulder of Pork, with Sweet carrots and Red onions (serves 4)
1.8kg shoulder of pork
400ml white wine
160g Sainsburys Chinese inspired marinade
Juice of 1 lemon
¼ tsp Chinese 5 spice
10ml toasted sesame oil
2 tbsp honey or golden syrup
100ml strong vegetable stock
2 bay leaves
1 stick fresh rosemary, finely chopped
1.2 kg carrots, peeled and diced thickly
8 red onions, peeled and diced
4 garlic cloves, finely chopped
20ml light soy sauce
2 tsp cornflour, mixed with a little water
1. Preheat oven to 200C. Mix together wine, marinade, lemon juice, 5 spice, sesame oil, honey, stock, bay leaves, rosemary and black pepper in a mixing bowl. Put the carrots and red onions in a roasting tray, and pour over the sauce.
2. Put the shoulder of pork on top of the vegetables, season with a little salt and pepper, and bake in the oven for 2 hour 15 minutes. Remove from the oven, and put the pork aside on a plate to rest a little.
3. Pour the sauce and vegetables from the roasting pan into a saucepan, put onto a high heat and bring the boil. Add the cornflour, and cook for a couple of minutes longer, stirring often, until thickened. Carve the pork, serve with the vegetables and sauce, with rice, noodles or potatoes as desired.