Sticky Pork paired with Jukes 6

We served this dish on Christmas Eve with a large group of family members, and it was incredible with Jukes 6, poured from our new 750ml bottles.

It’s a doddle to make, once you have taken into account the day needed for the marinade, and when it is ready to serve, you can dress it up with steamed rice or noodles and a crunchy Asian-inspired salad (cucumber, finely-sliced Chinese cabbage with a soy sauce, rice wine vinegar, sesame oil & sesame seeds) or steamed broccoli with toasted sesame seeds, or just relax and fold it into flatbreads. Either way, Jukes 6 rises to the occasion in style.

Enjoy, 

Matthew Jukes

Ingredients

1.5–2 kg boneless Pork shoulder (keeping the fat on)

5 cm piece fresh Ginger - peeled and finely sliced

5 cloves of Garlic - crushed

2 red Chillies – deseeded and sliced

200 ml Amontillado Sherry

150 ml Soy sauce

150 ml Hoisin sauce

150 ml Runny Honey

3 tsp Chinese five-spice powder

Sea Salt

Cracked black pepper

Half a bunch of Coriander – remove the stalks and tear the leaves

 

Method

24 hours earlier -

Mix the Amontillado sherry, soy sauce, hoisin sauce, honey, ginger, garlic, and chillies, then place the pork in a zip-lock food bag or a snug dish.

Pour the mixture over the pork and let it marinate (sealed or covered) for a day in the fridge.  

On the day -

Pour the marinade into a pan and heat until it is gently boiling – this is now your basting sauce.  

Place the pork in a casserole dish and cook at 130°C for 5 hours, turning and basting with the sauce as needed.  If the pork is not tender and falling apart after this period, leave it a little longer until it is tender.

Lift the now-blackened pork out of the dish, trim off any fatty parts, and skim off any visible fat from the sauce in the casserole dish.  

Shred the pork carefully, pour some of the remaining sauce over it, and serve with a sprinkle of coriander.