Man of Honour
Before you ask...Yes, that was the best name I could come up with...
This will be a two part post. First part will be today with ingredients and prep. Second part will be tomorrow after 24 hours of marinade.
This recipe basically recreates something between black bean and a hoisin Chinese takeaway food. I just made it up on the fly and although the primary ingredient is a hoisin marinade the end result tastes quite different due to the method of cooking and all the other lovely ingredients
First off, you will need to round up the ingredients below. The meal doesn't need to contain pork but whatever meat you choose it needs to be one that is suitable for slow cooking. This is good news as it generally means cheaper cuts are what we want.
1.5KG pork shoulder "pork butt"
1 big bag o' peppers
2 small onions
2 cloves of garlic
1 medium bottle of hoisin sauce
juice of one lemon (or be lazy, like me)
tablespoon of honey (or heaped teaspoon of brown sugar)
rice (forgot this for the photo, sorry)
The ingredients on the plate are:
2 teaspoons dried coriander leaf (top left)
2 teaspoons chilli flakes (top right)
1 heaped teaspoon sea salt (bottom)
1 heaped teaspoon fermented black beans (the stuff that is "not rabbit droppings, honest" in the middle)
The fermented black beans are not absolutely required but they do add a really nice background flavour to the meal.
Next up, remove the pork skin and dice the meat up into large chunks. It really doesn't matter if you end up leaving some fat on here as we will be slow-cooking this for a good couple of hours.
Once this is done we prepare our baking tray by creating a 'nest' of tinfoil in the bottom of the tray. You'll need enough additional tinfoil in this piece to be able to wrap around the meat completely.
Now add the meat to the baking tray and the following ingredients:
hoisin
lemon juice
honey/sugar
coriander leaf
chilli flakes
sea salt
fermented black beans
Mix it all up thoroughly...
Then wrap the tinfoil around the meat so that it is as sealed in as possible. After this place an additional tinfoil sheet over the top of the baking tray and seal it once more. The idea here is to ensure that no moisture escapes at all during the cooking process - we want to keep the meat moist and have lots of lovely juices at the end to add to our dish.
And that's it for today. I'll be leaving this overnight to marinade (not absolutely needed but it does add a bit to the dish). Check back tomorrow for the second part of the recipe
This will be a two part post. First part will be today with ingredients and prep. Second part will be tomorrow after 24 hours of marinade.
This recipe basically recreates something between black bean and a hoisin Chinese takeaway food. I just made it up on the fly and although the primary ingredient is a hoisin marinade the end result tastes quite different due to the method of cooking and all the other lovely ingredients
First off, you will need to round up the ingredients below. The meal doesn't need to contain pork but whatever meat you choose it needs to be one that is suitable for slow cooking. This is good news as it generally means cheaper cuts are what we want.
1.5KG pork shoulder "pork butt"
1 big bag o' peppers
2 small onions
2 cloves of garlic
1 medium bottle of hoisin sauce
juice of one lemon (or be lazy, like me)
tablespoon of honey (or heaped teaspoon of brown sugar)
rice (forgot this for the photo, sorry)
The ingredients on the plate are:
2 teaspoons dried coriander leaf (top left)
2 teaspoons chilli flakes (top right)
1 heaped teaspoon sea salt (bottom)
1 heaped teaspoon fermented black beans (the stuff that is "not rabbit droppings, honest" in the middle)
The fermented black beans are not absolutely required but they do add a really nice background flavour to the meal.
Next up, remove the pork skin and dice the meat up into large chunks. It really doesn't matter if you end up leaving some fat on here as we will be slow-cooking this for a good couple of hours.
Once this is done we prepare our baking tray by creating a 'nest' of tinfoil in the bottom of the tray. You'll need enough additional tinfoil in this piece to be able to wrap around the meat completely.
Now add the meat to the baking tray and the following ingredients:
hoisin
lemon juice
honey/sugar
coriander leaf
chilli flakes
sea salt
fermented black beans
Mix it all up thoroughly...
Then wrap the tinfoil around the meat so that it is as sealed in as possible. After this place an additional tinfoil sheet over the top of the baking tray and seal it once more. The idea here is to ensure that no moisture escapes at all during the cooking process - we want to keep the meat moist and have lots of lovely juices at the end to add to our dish.
And that's it for today. I'll be leaving this overnight to marinade (not absolutely needed but it does add a bit to the dish). Check back tomorrow for the second part of the recipe
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