Chinese-Style Pork Roast
Yield serves 6 - 8 SERVINGS
- 1 Berkshire Pork Shoulder, or Heritage Pork Shoulder, about 7 pounds
- 2½ cups honey
- 1½ cups low sodium soy sauce
- ¾ cup sambal oelek, or chili garlic paste
- ½ cup Shaoxing wine, or dry sherry
- ½ cup finely chopped fresh ginger
- 1½ teaspoons Chinese five spice powder
- 1 teaspoon freshly ground white pepper
- Accompaniments, such as rice, butter lettuce, shredded carrot, cilantro
Recipe notesThis easy recipe for Asian-style slow-cooked pork yields fork-tender meat and authentic char siu flavor. Try it as a base for ssäm, steamed buns, ramen, and salads.
- To a blender, add honey, soy sauce, sambal, Shaoxing wine, ginger, five spice, and pepper. Puree until smooth. Reserve ¾ cup of this mixture in a small bowl, cover and refrigerate.
- Trim any lumps of fat and connective tissue from the pork shoulder. Place in a non-reactive dish or vacuum bag with along with marinade. Cover, or seal, and refrigerate for at least 24 hours, up to 48 hours. Turn the pork from time to time to redistribute the marinade.
- Bring pork out of the refrigerator at least 30 minutes before ready to cook. Preheat oven to 250 degrees F. Place pork fat side up on a rack in a roasting pan. Pour 1 cup of water in the bottom of the pan. Roast the pork, occasionally turning the pan and basting with drippings until the meat easily shreds with a fork, about 8 hours. Remove from oven, rest for about 20 minutes.
- Serve pork with the reserved sauce mixture and your favorite accompaniments, such as rice, cilantro, shredded carrot, and butter lettuce leaves for wrapping.