Porc rôti lentement

Ingrédients

• 1.5 kg deboned pork shoulder
• Marinade:
• 1 cup beer
• 3 tbs honey
• 3 tbs sweet soy sauce
• 1 tbs chili sauce
• 3 star anise
• 3 bay leaves
• 1 tsp hot mustard powder
• 1 tsp chinese 5 spice
• 1/2 cup water
• 1 thumb size fresh ginger (thinly sliced)
• 3 cloves of garlic (bashed)
• a few whole peppercorns
• To serve:
• spring onion pancakes
• cucumber pickle
• chili mayo
• fresh coriander/parsley

Préparation

1. 1

   Mix all the marinade ingredients together in a large container and place the meat in it. Place in the fridge for at least 4 hours or overnight.

2. 2

   Preheat the over to 150 Degrees C. Place the joint (I keep the skin on to protect the meat) in a deep casserole dish and add half of the marinade mixture with all the star anise, bay leaves, ginger, garlic and peppercorns. Roast for about 4 – 5 hours (cover after about 2 hours to keep the skin from burning) until the pork is very tender. Remove the skin and fat and shred the meat with two forks.

3. 3

   Serve with spring onion pancakes (click for recipe), cucumber pickle (click for recipe), chili mayo and fresh coriander/parsley