This recipe is amazing and would be fantastic for this Easter weekend, it is like pork ribs but you get loads more meat and less fat! It is so worth the 4 hours cooking time as it melts in your mouth and dipping the meat in the extra sauce is finger licking good. Me and Paulie love Bali and the condiment they use like our ketchup is kecep manis, it is sweet and salty and I can drink it out of the bottle! We use Kecap Manis in this recipe for extra stickiness and depth of flavour, you can get it in chinese supermarkets and once you have tried it you will be addicted! I know this recipe cooks for 4 hours but it is worth the wait and the aromas that fill the kitchen makes your tummy rumble so you truely appreciate it once it is in your mouth, it is also a great dinner party dish as it looks after itself in the oven. It is more polite to eat than ribs and again the aromas will fill the air making your guests bellies rumble too! As it is rich we just had some bok choy but I think rice would be good too as you can mix the sauce in with it. If you do one of my pork recipes I would have to say this is the one!
- 1 boneless pork shoulder
- 2 tbsp five spice powder
- 1 cup soy sauce
- 1 cup water
- 1/4 cup kecep manis or dark soy sauce
- 2/3 cup brown sugar
- 2 onions, peeled and cut in half
- 2 garlic cloves, peeled and smashed
- 2 star anise
- Preheat oven to 140 degree’s, in a saucepan add all of the ingredients except the pork and heat through until sugar has dissolved.
- Pour the mixture over the pork and cover with foil, making sure it is tight around the meat
- Cook in the oven for 4 hours basting the meat a couple of times
- Remove pork and reduce sauce to a thicker consistency, serve with rice and/or bok choy
A recipe inspired by not quite nigella