Delicious Roast Pork

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Pork shoulder		700g
Vegetable oil		2 tbsp
Ginger		2 thumbs
Sauce:
Sake (or white wine)		50ml
Mirin (or golden syrup)		50ml
Soy sauce		50ml
Water		200ml
Sugar		55g
Onion (small)		1/2
Tea bags		6

Method

Prep

20min

Cook

Prepare the pork:rub 1/2 tbsp salt into the pork shoulder and keep overnight.

If the pork is with skin, remove the skin first. Pierce with a fork and bind with string.

Put the oil in a large pan and add the smashed ginger (cut into 4 pieces, with skin). Add the pork shoulder and brown.

Add all the sauce ingredients into the pan, including the tea bags. Simmer for one hour on low heat. Remove any scum.

Allow to cool and rest. Carve and serve!

Tips & Note

●Rub in 1% of the weight of the pork at the beginning
●If you use Yorkshire Gold tea bags, 3 will be enough
●It's not necessary for the pork to be completely under the sauce whilst it's simmering at Step 4, you can turn it over periodically
●The meat will be very tender if you allow it to cool with the lid on

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