Asian BBQ Style Roast Pork On a Salad Bed

Prepare this before your guests arrive to make an eye-catching centrepiece.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 6-8 Cook: 120 min

Ingredients

Pork shoulder 1.2kg
Salad pack (large) 1
Cherry tomatoes 6
Spring onions 2
Pork Seasoning:
Garlic salt 1 tbsp
Olive oil 2 tbsp
Dried thyme 1 tsp
Sauce:
Soy sauce 3 tbsp
Honey 1 tbsp
Lemon juice 2 tbsp
Extra virgin olive oil 1 tbsp

Method

1
Preheat the oven 190C.
2
Rub in the pork seasoning ingredients into the pork shoulder.
3
Put the pork on an oven tray and roast for 1 and a half hours.
4
After 1 hour, take out the pork and baste it with its juices.
5
Wrap the pork in foil when it's fully roasted and allow to rest.
6
Remove the foil and the fat from the pork. Cut in half and cut thin slices. Lay out on a serving dish prepared with the salad leaves.
7
Pour over the sauce made separately on a bowl. Garnish the salad with cherry tomatoes.
8
Scatter with the finely sliced spring onions.

Tips & Note

●Remove the skin from the pork shoulder
●Use any leftover pork slices in a sandwich - delicious!

Asian BBQ Style Roast Pork On a Salad Bed

Prepare this before your guests arrive to make an eye-catching centrepiece.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 6-8

Cook: 120 min

Ingredients

Pork shoulder 1.2kg
Salad pack (large) 1
Cherry tomatoes 6
Spring onions 2
Pork Seasoning:
Garlic salt 1 tbsp
Olive oil 2 tbsp
Dried thyme 1 tsp
Sauce:
Soy sauce 3 tbsp
Honey 1 tbsp
Lemon juice 2 tbsp
Extra virgin olive oil 1 tbsp

Asian BBQ Style Roast Pork On a Salad Bed

Recipe ID :1471 Posted on 18 DEC 2015

Serves 6-8

Cook 120min
views 753
printed 46

saved 2

Prepare this before your guests arrive to make an eye-catching centrepiece.

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Ingredients

Print Ingredients Email Ingredients
1.2kg
1
6
2
1 tbsp
2 tbsp
1 tsp
3 tbsp
1 tbsp
2 tbsp
1 tbsp

Method

Cook
2h
1
Preheat the oven 190C.
2
Rub in the pork seasoning ingredients into the pork shoulder.
3
Put the pork on an oven tray and roast for 1 and a half hours.
4
After 1 hour, take out the pork and baste it with its juices.
5
Wrap the pork in foil when it's fully roasted and allow to rest.
6
Remove the foil and the fat from the pork. Cut in half and cut thin slices. Lay out on a serving dish prepared with the salad leaves.
7
Pour over the sauce made separately on a bowl. Garnish the salad with cherry tomatoes.
8
Scatter with the finely sliced spring onions.

Tips & Note

●Remove the skin from the pork shoulder
●Use any leftover pork slices in a sandwich - delicious!

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Yukari Elliott
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YUKARI ELLIOTT
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