Browse 1 recipe collected around marinated pork.
◷ 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 14Compare 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.