Glazed Pork
This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.
- Total:
- Serves: 8 persons
Ingredients
- ½cup dry white wine
- 2tablespoons soy sauce
- 1tablespoon Chinese oyster sauce
- 1teaspoon sweet paprika
- ½teaspoon cinnamon
- 5tablespoons honey
- 1 ½tablespoons cornstarch
- 1pound pork shoulder, about 6 inches long
Instructions
Step 1
Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.Step 2
Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.Step 3
Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.Step 4
Just before serving, slice pork 1/2 inch thick. Baste with reserved sauce. Serve immediately if desired.