Glazed Pork

Name: Glazed Pork
Total time: 30 min
Yield: 8 to 10 servings
Cuisine: chinese, portuguese
Ingredients: 1/2 cup dry white wine; 2 tablespoons soy sauce; 1 tablespoon Chinese oyster sauce; 1 teaspoon sweet paprika; 1/2 teaspoon cinnamon; 5 tablespoons honey; 1 1/2 tablespoons cornstarch; 1 pound pork shoulder, about 6 inches long

Recipe from Abraham Conlon, Adrienne Lo and Hugh Amano

Adapted by Florence Fabricant

Glazed Pork — Andrew Scrivani for The New York Times

Total Time: 30 minutes, plus overnight marinating
Rating: 4(186)
Comments: Read comments

This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder. —Florence Fabricant

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Ingredients

Yield:8 to 10 servings

½cup dry white wine
2tablespoons soy sauce
1tablespoon Chinese oyster sauce
1teaspoon sweet paprika
½teaspoon cinnamon
5tablespoons honey
1½tablespoons cornstarch
1pound pork shoulder, about 6 inches long

Ingredient Substitution Guide

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Preparation

Step 1
Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.
Step 2
Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.
Step 3
Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.
Step 4
Just before serving, slice pork ½ inch thick. Baste with reserved sauce. Serve immediately if desired.

Ratings

4 out of 5

186 user ratings

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Comments

Collie7 years ago

It was very tasty and moist, but it took closer to 30 minutes to reach the temperature of 145 degrees.

tme1 year ago

Cooked according to recipe except for the oyster sauce. Marinated 24 hours. Cooked in oven a 2 pounder to 145 with a thermometer. Took 45 minutes at 350 degrees. Tender and delicious.

Kimberly1 year ago

Really flavorful, especially when cooked on the grill to add a bit of smoke. I have a shellfish allergy and subbed hoisin for the oyster sauce (1:1). The sauce still thickened beautifully and the pork was quick to grill. We will definitely make this again!

Laura2 years ago

Use pork loin; shoulder was very tough

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