Pot-roasted spiced honey soy pork

Name: Pot-roasted spiced honey soy pork
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 5 Tbsps olive oil, plus extra for frying; 2 carrots, sliced; 1 onion, sliced; 4 celery sticks, sliced; 1 teaspoon Chinese five-spice powder; 1 Tbsp clear honey; 150 milliliters soy sauce; 300 milliliters red wine; 500 milliliters chicken stock

Pot-roasted spiced honey soy pork takes approximately 2 hours from beginning to end. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 95 calories. A mixture of , clear honey, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet.

Instructions

Preheat the grill until hot. Meanwhile, trim off as much visible fat as possible from the top of the joint, and trim the underside too of any flaps of meat. Neaten the edges.

Ingredients you will need

Meat

Equipment you will use

Grill

Brush with 2 tablespoons of the oil, season and then place in a roasting tin. Brown under the grill for 10 minutes on each side. Preheat the oven to 170C/gas 3/fan 150C.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Oven

Make the marinade.

Ingredients you will need

Marinade

Heat the remaining 3 tablespoons of oil in a saucepan and saut the carrots, onion and celery over a high heat for about 10 minutes until nicely caramelised. Stir in the five-spice powder and honey. Cook for another minute or so.

Ingredients you will need

Carrot

Celery

Honey

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Pour in the soy sauce and wine and boil until reduced by half, about 10 minutes. Then add the stock and boil for 2-3 minutes more. Season with freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Soy Sauce

Stock

Wine

Pour the hot marinade over the meat in the roasting tin and cover the top with butter papers or wet greaseproof paper. Roast for 2 -3 hours until the meat is very tender when pierced with a fork. Allow the meat to cool to room temperature in the marinade.

Ingredients you will need

Marinade

Butter

Meat

Scrape the vegetables off the top of the meat, then put the meat on a tray and place a board on top. Weigh down with weights or large cans and chill overnight. Strain the marinade and chill it too dont worry if it doesnt look very glamorous at the moment, it will look better.

Ingredients you will need

Vegetable

Marinade

Meat

When ready to complete the dish, cut the pork across the grain into rashers about 2cm wide.

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Grains

Pork

Cut each rasher crossways in half.

Heat a little oil in a non-stick frying pan until nice and hot, then saut the pork slices in batches for about 5 minutes on each side until caramelised, spooning over the reserved marinade so they cook to a glossy glaze. As each batch is cooked, cover the pork and keep it warm.

Ingredients you will need

Cooked Pork

Marinade

Glaze

Pork

Cooking Oil

Equipment you will use

Frying Pan

At the end, any remaining marinade can be bubbled down slightly for a serving sauce (there will only be a little for drizzling). Pick a light fruity red, such as French grenache (garnacha in Spain), or a semillon from Australia or Chile to serve with this dish.

Ingredients you will need

Grenache

Marinade

Semillon