Sunday, December 14, 2014

Recipe: Chinese Roasted Shoulder of Pork, with Sweet Carrots and Red Onions

Fancy doing something a little different with your Sunday roast? The typical roast pork, crackling and apple sauce, is amazingly lovely when you have a craving for it, but this is something much more unique to do with shoulder of pork, which is a delicious and usually very cheap cut. What's nice is the sauce and the veg all cooks in the pan with the pork, so no flavour is lost in the cooking. I served this with Tilda Coconut Basmati rice, which goes very well with it.

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
Pepper
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. 

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