• sandrabrandalise


COOKBOOK: Mag Recipe 

Pork is my least favourite of meats but this shoulder and its marinade was delicious !

Not hard to make at all, just need to ensure you’ll be handing around the house for a good 2 hours! Best to serve soon after it is out of oven

Hope you enjoy


Serves 4

3.2kg of pork shoulder , with no skin (sorry no crackling on this one!)

Olive oil

white pepper

1 1/2 cup chicken stock

2 tablespoons grated orange peel, chopped finely

1/2 cup of orange juice

1/2 cup soy sauce

3 cloves garlic, chopped finely

4 pieces of ginger chopped finely

3 shallots, sliced thinly

1/2 cup brown sugar

1 teaspoon chinese five spice

1 cinnamon stick

Preheat oven to 200C.

Place pork in deep oven dish. Rub on olive oil and pepper and bake for approx 20mins (this is only if it has netting - I personally dont like to leave the netting on for the duration of cooking but it is safe to do so)

In the meantime, mix all the rest of the ingredients in a bowl.

Remove the pork from oven and cut off the netting. Remove the netting carefully.

Add the stock mixture over the pork and allow it to rise half way up the oven dish.

Bake in oven, 150C which is quite slow , this should be ok for the next hour. You may need to pump it up to 170-180 for the following 30mins to give it a roast colour. The pork shoulder can be cooked for unto 2hrs.

Please note: each oven heats differently. Check the pork after 1hr to determine how much longer it has before its cooked to your liking. To test, use a skewer to poke into the thickest part.

Let it rest for 15mins before cutting to serve.

Place pork on platter and pour oven juices over it.

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