John Torode's Chinese red-cooked pork
- Preparation and cooking time
- Total time
- + overnight marinating
- Easy
- Serves 4
Skip to ingredients
- 1.5kg boned pork shoulderskin on
- 150g palm sugar or unrefined soft brown sugar
- 150ml light soy sauce
- 100ml dark soy sauce
- 150ml (available in Asian shops and major supermarkets) Shaoxing or rice wine
- 50ml fish sauce
- 100ml (optional Chinese red vinegar or cider vinegaravailable in Asian shops)
- stalks and roots from a large bunch coriander
- a 5cm-chunk root gingersliced and pounded with a pestle and mortar
- 4 star anise
- 2 bay leaves
- 1 cinnamon stick
Nutrition: per serving
- kcal692
- fat42.5g
- saturates16.4g
- carbs2.5g
- protein74.6g
- salt1.07g
Method
step 1
Trim the pork of any fat then lay skin-side up on a work surface and stab the skin about 50 times. This allows the excess fat to escape so the skin has a chance to crisp up when roasting. In china they use a wooden utensil with about 20 little sharp spikes, but a small sharp knife will do just as well. Cut the meat into strips that are as wide as they are deep.
step 2
Put all the other ingredients in a large pan with 250ml water and bring to the boil slowly so that the spices infuse and the sugar melts. reduce the heat and lower in the pork. Bring back to a simmer and cook gently for 30 mins. Take the pot off the heat and leave the meat in the liquid to cool. Cover and leave overnight in the bottom of the fridge.
step 3
The next day, heat the oven to 180c/fan 160c/gas 4 and space the shelves out in the oven so there is a good distance from the top of the oven to the first rack. Put a roasting tin on the lower level with 500ml water in it and put the meat directly on the oven shelf above so the meat cooks and the excess fat will drip to the lower tray. The steam from the tray will keep the meat moist and the fat will be taken up in the water and not smoke out the kitchen.
step 4
Roast for 40 minutes to an hour, until the pork is looking caramelised and the skin is starting to crisp at the edges. Rest for 15 minutes then slice and either serve with noodle soup and pak choy, or steamed rice.
