I know what you are thinking… Fruit, and pork? Really? All I can say to you is don’t knock it till you try it! In traditional Asian cooking, dried tangerine peel is added to certain savory braises to add fragrance and complexity to the dish.
Once you have tried this, you will keep coming back for more! I also highly recommend cooking a large batch of this, as you can use the meat in various dishes such as salads, noodles, or on top of rice. This batch is going to be paired with some steamed plain Chinese buns (mantou), and topped with chopped coriander and spring onions!
My recipe will use the peels and the squeezed juice from the fresh oranges. The juice adds a slight sweetness and acidity to the dish, and by the time the pork is fall-apart tender, a beautiful sauce will have formed.
Cooking this will take some time, but it is passive cooking time in the oven. So start this recipe early, set a timer and leave it to do its thing. Before you know it, your lunch/dinner will be ready!
Orange Pulled Pork with Dark Soy Sauce
Pork shoulder is slow roasted in the oven till fall-apart tender, and the savory fragrant sauce formed from the oranges and dark soy will perfume your whole home
- 500 g pork shoulder AKA pork butt
- 1 bulb garlic cloves separated and smashed
- 2 oranges halved, juice squeezed and reserved with fruit
- 3 star anise dried
- 1 cinnamon stick
- 1 tbsp brown sugar
- 1 tbsp light soy sauce
- 3 tbsp dark soy sauce
Preheat oven to 284 degrees F / 140 degrees C.
Combine all ingredients in a large roasting tray, ensuring that there is more than enough room for liquids.
Cover top of the tray with aluminium foil, place on a low rack in the oven and roast till fall apart tender. Approximately 2 hours for every 1 kg (2.2 lbs) of pork.
Serve with sides, such as rice and veggies for a satisfying meal.
- Make this in bulk, and freeze the excess in portions for easy and quick meals throughout the week.
- Serve with fresh green vegetables, or picked vegetables to brighten up the flavours.