Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Slow-Roasted Five-Spice Pork

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Slow-Roasted Five-Spice Pork Empty Slow-Roasted Five-Spice Pork

    Post by Lobo Mon 18 Jan 2016, 9:02 pm

    Slow-Roasted Five-Spice Pork Img5l
    Slow-Roasted Five-Spice Pork
    Slow-Roasted Five-Spice Pork Translucent
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    Prep Time: 20 minutes
    Cook Time: 270 minutes
    Servings: 8
    With long, slow cooking, this pork shoulder emerges tender and succulent, infused with fragrant Chinese five spice. Accompany with Ginger Mashed Potatoes.






    • 16

    Ingredients:


    • 4 lb. boneless pork shoulder
    • Kosher salt, to taste
    • 3 Tbs. cracked SoGo Chinese five spice*
    • 3 Tbs. extra-virgin olive oil
    • 1 yellow onion, cut into 1⁄2-inch slices

    Related Recipes


    Slow-Roasted Five-Spice Pork Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 300°F.

    Season the pork on all sides with salt and coat with the five spice.

    In a large Dutch oven over medium-high heat, warm the olive oil until almost smoking. Add the pork and brown on all sides, about 2 minutes per side. Add the onion, cover the pan and transfer to the oven. Roast until the meat is very tender and shreds easily when pulled with a fork, about 4 1⁄2 hours.

    Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Using a slotted spoon, transfer the onion to a small bowl.

    Cut the pork into 1⁄2-inch slices or shred with 2 forks. Arrange the meat on a warmed platter and pass the onion alongside. Serves 8.

    Williams-Sonoma Kitchen

    * Available at Williams-Sonoma stores.
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