grease proof paper
pork shoulder 1-2kgs serves 4-6
3 red chillies (finely chopped)
finger of ginger 2-4cm
fish sauce 1 table spoon
3 cloves of garlic
light soy sauce 2 table spoons
for the stock:
chicken stock 500ml
first you start with making a paste for the pork, grate the onion, garlic and ginger into a bowl then add the chillies , fish sauce and soy and.
mix this together until a paste ( potato masher is handy or a food processor makes easy work of this).
once the texture is like a sloppy peanut butter.pat down the pork with kitchen towl to remove excess moisure.Rub the paste into the pork putting the majority of it on the fat on top. then place ino a baking tray.
preheat oven at 180 o
second prepare the stock, you can use a homemade chicken stock if you have it or one of the good stock cube/liquids are fine. add 500ml of the stock to the baking tray then add two cinnimon sticks , the chilli whole and an onion chopped in half.
cut the grease proof paper to the size of the topside of the pork place on the pork against the paste like a grease proof roof, this is to help the fat crisp.then wrap the foil over the whole thing finishing it wrapped around the tray.put in the oven for 2hours after 2 hour turn the temperature to 120, remove foil and baste the sides of the pork place back into oven for 30mins or until pork is crisp ( if you have trouble crisping the fat remove crease paper and pop under the grill). take it out of the oven and leave to rest for 15-20mins then serve.drizzle the stock over the pork.
we served ours with roast potato’s and a pineapple salad.