Preface: This is one of those recipes that normally doesn’t make it into an actual post. But I figured I’d done the leg work, so why not post it and show everyone that i’m not infallible. I can cook poorly sometimes!
See, I was all set to do this wonderful long post about this awesome pork tenderloin recipe I had cooked from one of my mom’s cookbooks (Screen Doors and Sweet Tea) and then I tasted it…It is probably the saltiest thing I’ve ever cooked and I haven’t the faintest idea why it came out that why. I followed the recipe exactly…well not exactly.
Upon closer inspection, I did two things that may be been the culprits in this culinary murder. I realized that it may have been because instead of using a 3 lb roast, I used a pork tenderloin which was probably shy of 2 lbs. AND I used normal soy sauce instead of dark soy sauce.
Wow. I really screwed this one up. Looks like i’ll be making this THE RIGHT WAY in another post and see how it goes.
On the upside, the flavor of the pork is good, so I’m not totally giving up on this recipe, but some definite alterations needs to be made. I think trying a real dark soy sauce and with the right size roast for starters. Apparently, dark soy sauce us made sweet with the addition of bead molasses to the normal ingredients. So yeah…duh. Also if anyone has any suggestions, let me know!
All that aside, here is the recipe and the pics I so painstakingly took.
Chinese Grocery Roast Pork
3lb. picnic shoulder or Boston butt
1 Tbsp vegetable oil
4 green onions, white and green parts, chopped
2 garlic cloves, minced
1 tsp fresh ginger, peeled and grated
1 cup dark soy sauce
1/2 cup dry sherry
1/2 rice vinegar, preferably red
1 Tbsp honey
2 Tbsp dark brown sugar
1 Tbsp hoisin sauce
1 star anise
2 inch cinnamon stick
1/4 tsp Chinese Five Spice
Preheat oven to 325°F
In a large Dutch oven or roasting pan, heat the oil over medium heat. Add onions, garlic and ginger and cook for 1 minute.
Add soy sauce, sherry, vinegar, honey brown sugar, hoisin, star anise, cinnamon and Chinese Five Spice. Simmer for 1 minute.
Add 1 cup of water and bring to a boil. Reduce the heat under the pan so that the mixture simmers.
Loosen the skin from the meat in several places, but do not remove it. Place the meat in the liquid, turning it several times to cost it with the sauce. Transfer the pan to the oven.
Cook for 30 minutes undisturbed, then baste with the cooking liquid and continue to baste every 20 minutes until the internal temperature of the meat is 185°F (about 4 – 4.5 hours)
Move the pork to the cutting board or serving platter and let it rest for 10 minutes. Slice thinly and pour pan juices over the meat (after removing the star anise and cinnamon stick)
I tried presenting it in a few different ways because it looked so amazing… The one in the middle has a spinach cole slaw I was experimenting with. It needs tweaking… I also shredded it instead of slicing it. I was shredding so nicely that I just couldn’t see serving it any other way. Also I liked the Asian spin on a pulled pork sandwich!