Explore 2 recipes from the pork dinners collection.
◷ 600 minmedium
Marinated strips of pork shoulder, oven-roasted and finished with thin coats of honey–hoisin glaze for glossy, caramelised edges and juicy, sweet-savoury slices. Allow 8–24 hours for refrigerated marinating.
Oct 14
◷ 51 minmedium
Soft tofu and minced pork in a glossy, chilli-hot sauce with doubanjiang, fermented black beans and tingling Sichuan pepper. Gentle simmering keeps the tofu tender, while a little cornflour gives the sauce a light gloss. Serve with steamed jasmine rice.
Oct 8Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 40 minutes. Cooking takes 85 minutes. Allow 600 minutes in total. Makes 4 servings. Key ingredients: raw boneless, rindless pork shoulder, weighed after trimming thick external fat and tough surface membranes, hoisin sauce, divided: 80 g for the marinade and 20 g for the glaze, standard light soy sauce, dark soy sauce, Shaoxing wine. Equipment: Deep roasting tin approximately 35 × 25 cm, Fitted roasting rack large enough for four strips with at least 2 cm between them, Probe thermometer, Snug non-reactive marinating container with lid, or a food-safe bag, Mixing bowl and three small glaze bowls, Pastry brush, plus a clean brush for the final coat, Tongs, Foil, Kettle, Knife and separate clean carving board.
Kitchen tip: Thickness matters more than length: a whole shoulder joint is not an equivalent shortcut. Use a rack that fits all four strips without crowding.
Preparation takes 19 minutes. Cooking takes 35 minutes. Allow 51 minutes in total. Makes 4 servings. Key ingredients: soft block tofu, minced pork, rapeseed oil, fresh ginger, garlic. Equipment: 28–30 cm wok or deep sauté pan, at least 3 litres capacity, 1.5–2 litre saucepan with a tight-fitting lid, Slotted spoon and colander, Mortar and pestle or spice grinder, Small bowl for cornflour slurry, Heatproof spatula or spoon, Digital food thermometer.
Kitchen tip: Keep the tofu at a gentle simmer and nudge it with the back of a spoon. Vigorous stirring and hard boiling can break soft tofu apart.