Roast Pork
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds boneless pork butt (shoulder), neither too fat nor too lean
- 2green onions, trimmed, cut into 1-inch lengths
- 3thin slices peeled fresh ginger
- ½cup soy sauce
- ½cup dry sherry
- 3tablespoons brown sugar
- ½cup five-flavored spice powder
- 1cup hoisin sauce
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Preparation
- Step 1
Cut meat with the grain into 2-inch-by-1-inch slices as long as the shoulder. Combine 2 cups water, onions, ginger, soy sauce, sherry and sugar in a deep 3½-quart saucepan and stir to dissolve sugar. Add pork; stir to coat. Cover and simmer over medium-low heat (do not stir) for 15 minutes. Turn off the heat; let steep until liquid is cool, about 1 hour. Drain the pork in a colander and pat dry with paper towels.
- Step 2
If you have a top broiler, arrange oven racks in top third and lowest parts of oven and preheat the broiler to medium. Or place a rack in the middle and preheat oven to 425 degrees. Line a roasting pan with foil and top with a rack.
- Step 3
Rub meat with five-spice powder, then with hoisin, and place on a rack over the roasting pan. Broil slices on the top rack for 10 minutes and then switch to the bottom rack for 5 to 10 minutes (or roast on middle rack for 20 to 30 minutes), until glaze is slightly crispy and meat is cooked through, turning the pieces every 5 to 10 minutes. Do not burn the glaze! Serve at room temperature with plum sauce and hot English mustard.
Private Notes
Comments
In general, this came out great . . . I just had two questions. When you simmer the pork, does 15 minutes include the time it takes to raise the mixture to the simmering temperature? I assumed not, and it took at least 15 minutes to get the mixture to start steaming and bubbling gently. Do you bring it to simmer over high heat and then reduce? I was not sure about the hoisin sauce, how much to put . . . seems like it needs to be quite a lot to turn into a crispy coating.
This was a success! I skipped the final step (no hoisin, no special spice) and just used salt and pepper, broiled for 3-4 minutes on each side, then set on lower rack with oven off for another 5 minutes. I used powder ginger instead of fresh, dry vermouth instead of sherry, tamari instead of soy sauce.
In general, this came out great . . . I just had two questions. When you simmer the pork, does 15 minutes include the time it takes to raise the mixture to the simmering temperature? I assumed not, and it took at least 15 minutes to get the mixture to start steaming and bubbling gently. Do you bring it to simmer over high heat and then reduce? I was not sure about the hoisin sauce, how much to put . . . seems like it needs to be quite a lot to turn into a crispy coating.
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