Chinese cuisine

Easy

Roasted Pork Shoulder

Name: Roasted Pork Shoulder
Prep time: 20 min
Cook time: 3 hr
Total time: 3 h 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 tbsp. Cooking Oil; 1 1/3 lb. Pork Shoulder; 1 tsp. Ground Black Pepper; 1 cup Garlic Cloves; 1 Medium Onion, diced; 1 Medium Tomato, diced; 1 tbsp. Tomato Paste; 1 cup Red Wine; 1 1/2 tbsp. Light Soy Sauce; 1 tbsp. Oyster Sauce; 1 tsp. Five Spice Powder; 1 tbsp. Worcestershire Sauce; 1 1/2 tbsp. Granulated Sugar; 1 tbsp. Maggi Seasoning; 1 qt. Water; 1 Spring Rosemary; 1 Spring Thyme; Crispy Coating; 3 Large Eggs; 3/4 cup All-Purpose Flour

This Chinese Roasted Pork Shoulder is delicious inside juicy and outside with a roasted crust made with a batter. It is just a unique and irresistible flavor. Enjoy it as a perfect dinner for a gathering.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 3 hr

TOTAL TIME: 3 hr 20 min

2 SERVING

Ingredients:

2 tbsp. Cooking Oil
1 1/3 lb. Pork Shoulder
1 tsp. Ground Black Pepper
1 cup Garlic Cloves
1 Medium Onion, diced
1 Medium Tomato, diced
1 tbsp. Tomato Paste
1 cup Red Wine
1 1/2 tbsp. Light Soy Sauce
1 tbsp. Oyster Sauce
1 tsp. Five Spice Powder
1 tbsp. Worcestershire Sauce
1 1/2 tbsp. Granulated Sugar
1 tbsp. Maggi Seasoning
1 qt. Water
1 Spring Rosemary
1 Spring Thyme
Crispy Coating
3 Large Eggs
3/4 cup All-Purpose Flour

Directions:

In a medium cast iron pot over medium heat, pour in oil. When oil is hot, turn on high heat and fry the pork for 3-4 minutes on all sides until the surface is browned.

Then add black pepper, garlic, onion, tomato, tomato paste, red wine, light soy sauce, oyster sauce, five spice powder, Worcestershire sauce, sugar, Maggi seasoning, and water. When it comes to a boil, add rosemary and thyme. Cover and simmer for 2-2.5 hours over medium-low heat.

Make the batter: In a small-medium bowl, beat the eggs. Add the flour and whisk to form a batter.

In a baking sheet with rack, transfer the meat and place it on the rack. Drizzle with batter, and bake in the preheated oven at 350°F/180°C for 15 minutes.

Take it out of the oven and let the meat rest for between 10-15 minutes, before slicing, which will preserve the juices. Slice it according to personal preference. Serve with lettuce, a little diced onion and tomatoes, and the stew gravy. Enjoy!