Pot roast Chinese pork shoulder
with five-spice, plums, chilli and ginger
This dish transforms a lowly piece of pork shoulder into something rich,
decadent, meltingly soft and full of amazing flavours. It works brilliantly well
with pork belly too.
Serves 4
Pat the pork dry with a piece of kitchen paper and rub it all over with the
five-spice powder.
Heat the base of the pressure cooker and add a splash of vegetable oil.
Carefully brown the pork on all sides and then add the rest of the
ingredients.
Clamp the lid on the pressure cooker, turn the setting to ‘meat’ and when
the cooker has come up to pressure, turn the heat down to medium and
cook for 35 minutes. Release the steam and remove the lid.
The pork should be very soft and break apart when pressed with a fork. If
the sauce is a bit thin, lift the pork out carefully, keep it warm and boil the
sauce down gently to thicken it, skimming any fat off the lid.
Taste, add a little salt and pepper if necessary and serve with lots of plain
boiled rice.
10
•
1.5kg/3
1
/2lb pork shoulder,
skin removed
•
2 tablespoons five-spice
powder
•
vegetable oil
•
zest of 1 orange
•
juice of 2 oranges
•
2 red chillies, halved
and deseeded
•
5 cloves garlic, peeled
•
2 inch/4cm piece of ginger,
peeled and sliced thickly
•
2 tablespoons hoi sin sauce
•
1 tablespoon tomato ketchup
•
2 tablespoons dark soy sauce
•
2 tablespoons honey
•
100ml/3.5fl oz sherry
•
4 plums, stoned and halved
•
4 spring onions, roughly
chopped
•
sea salt and freshly groun
black pepper
