Soy Braised Pork

This is so popular it fair disappears off the plate - again apologies for the lack of accurate measurements but im a slosh it in girl

Large peice of boned and rolled Pork - preferable shoulder and take the fat off it - those pieces you buy wrapped in red net bag from the supermarket are ideal and often quite reasonable.

Get a large pan and pour in about a pint of sherry dry, sweet whatevers cheapest at the shop usually does me

Add three quarters of a bottle of dark soy sauce

About four dessert spoonfuls of brown suggar

Four cloves of garlic sliced

A bundle of spring onions chopped into chunks

Plonk in your piece of pork - take it out of the net first. Put the lid on - stick it on the hob and bring it to the boil - once boiled turn it down and simmer for about an hour and half depending on the size of your meat - turn the meat frequently and check the level of liquid to make sure its not getting too low A tight fitting lid ensures it doesnt but you can add soy sauce and sherry if it is.

When cooked - slice it and serve with noodles or rice - you can thicken the sauce if you like with a bit of cornflour or butter and flour.

This dish will sit quite happily if your dinner is delayed - just turn it off or keep it very low. The meat may "fall apart" but if it deos shred it like crispy duck and its just as nice

yummy

we make almost the same recipie with spare ribs,its just slightly less liqued and grated fresh ginger added , they just melt in your mouth and the kids and adults love them!
Never thought of doing it with a large joint , so thank you for the inspiration