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- Korean slow-roast shoulder of pork
Korean slow-roast shoulder of pork
Published: February 4, 2015 at 3:10 PM
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Serves 8-10
Easy
Total time: 5 hrs
+ overnight brining
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This is a great way to serve a big crowd of people – get all the accompaniments ready and let everyone dig in and make their own lettuce wraps. Cook the pork a day ahead if you like, then glaze and reheat to serve – just make sure it’s piping hot all the way through.
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For more mouthwatering pulled pork ideas, try our BBQ pulled pork, Korean pork belly, sloppy joes, pork hotpot and pulled pork tacos.
Ingredients
Nutrition
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4 tbsp coarse sea salt
-
4 tbsp golden caster sugar
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3kg boneless pork shoulder
skin removed leaving a very thin layer of fat
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5 slices ginger
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4 spring onions
halved
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5 cloves garlic
skin on
PICKLES
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1 cucumber
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rice wine vinegar
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golden caster sugar
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½ bird’s eye chilli
seeded and very finely chopped
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½ mooli
julienned
SPRING ONION SAUCE
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1 bunch spring onions
shredded
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5cm piece ginger
peeled and finely grated
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2 tbsp soy sauce
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1 tsp sherry vinegar
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1 tbsp groundnut oil
GLAZE
- 3 tbsp light brown soft sugar
- ½ tbsp sea salt
- 4 tbsp Asian chilli sauce (such as Sriracha)
TO SERVE
- steamed basmati rice
- soft round lettuce leaves
- extra chilli sauce
Nutrition: per serving
- kcal446
- fat18.4g
- saturates6.1g
- carbs8.7g
- fibre0.7g
- protein61g
- salt2.2g
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Method
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step 1
Mix the salt and sugar together, and rub this all over the pork. Lift it into a dish and leave in the fridge overnight.
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step 2
The next day, rinse the pork and pat dry. Heat the oven to 160C/fan 140C/gas 3. Put the pork in a baking dish or roasting tin. Add the ginger, onions and garlic and tip in a mug of water. Cover with foil then roast for 4 hours, basting occasionally with the juices.
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step 3
While the pork is cooking, make the pickles. Halve the cucumber lengthways and scoop out the seeds (discard). Cut into half moons and put the mooli in a bowl. Mix 3 tsp rice wine vinegar with 1 tsp caster sugar and the chilli. Toss with the cucumber and chill and set aside until needed. Toss the shredded mooli with another 2 tsp vinegar and ½ tsp sugar. Chill. Mix the spring onion sauce ingredients and season.
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step 4
After 4 hours, take the pork out the oven and remove the foil. Turn the oven up to 200C/fan 180C/gas 6. Drain the water from the roasting tin.
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step 5
Mix the glaze ingredients with 1 tbsp water and spread this all over the top of the pork. Put back in the oven for 30-40 minutes until the skin is dark golden and glazed. Pull into chunks with forks.
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step 6
Let everyone make their own lettuce wraps filled with pork, rice, cucumber and mooli pickles and spring onion sauce.
Check out our expert guide to create the perfect roast dinner here, complete with centrepieces, side dishes and all the trimmings. Plus, some easy desserts to serve after your roast.
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