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Grid Iron Meat

Crispy Asian-Style Pork Shoulder

A flavour-packed twist on roast pork, this Asian-inspired shoulder combines savoury soy, aromatic five spice, and sweet honey with beautifully crisp crackling. It’s slow-roasted for tender meat, then finished hot for that perfect crunch. Ideal for a feast with sticky rice and fresh, zingy sides.

INGREDIENTS
  • 1.25kg boned and rolled pork shoulder, skin on
  • 1 tbsp sea salt (for the skin)
  • 1 tsp Chinese five spice powder
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp runny honey
  • 2 garlic cloves, minced
  • 1 thumb-sized piece of ginger, grated
  • 1 spring onion, finely sliced (to garnish)
  • 1 red chilli, sliced (optional, to garnish)
METHOD

  1. Prepare the pork: Pat the skin dry thoroughly with kitchen paper. Score it finely if not already done. Rub sea salt into the skin. Place uncovered in the fridge overnight, or for at least 4 hours, to dry.
  2. Marinate the meat: Mix five spice, dark soy, light soy, Shaoxing wine, honey, garlic, and ginger in a bowl. Rub this marinade all over the meat, avoiding the skin. Leave to marinate for at least 2 hours, ideally overnight.
  3. Preheat the oven to 150°C fan (170°C conventional). Place the pork on a wire rack over a roasting tray. Pour a little water into the tray to stop any burning and to keep the meat moist.
  4. Slow-roast: Roast for 2.5 hours, keeping an eye on the water level, topping up if needed.
  5. Finish the crackling: Increase oven temperature to 220°C fan (240°C conventional) and roast for a further 20–30 minutes, until the skin blisters and becomes crisp.
  6. Rest the pork: Remove from the oven and rest for 15 minutes, loosely covered with foil. Garnish with sliced spring onion and chilli before serving.

Multi-Cooker Option (Ninja Foodi MAX)

  • Pressure Cook: Marinate as above, then pressure cook the pork shoulder with 200ml water or stock for 45 minutes on high pressure. Natural release for 15 minutes.
  • Crisp the Skin: Transfer to Air Crisp mode at 200°C for 20–25 minutes, until the skin is golden and crackling.
  • Internal Temperature: Aim for 90–95°C for tender, pull-apart pork.

Sides:

  • Sticky Jasmine Rice – Fluffy, slightly sticky rice to soak up the savoury juices.
  • Pickled Cucumber Salad – Thin slices of cucumber quick-pickled with rice vinegar, sugar, and sesame oil.
  • Sesame-Dressed Asian Slaw – Shredded cabbage, carrot, and spring onion tossed in a light sesame and soy dressing.
  • Steamed Pak Choi – Lightly steamed greens drizzled with a little soy and sesame.
  • Miso Roasted Aubergines – Halved aubergines brushed with miso paste, honey, and soy, then roasted until caramelised.

Matches:

  • Pork loves soy, five spice, ginger, garlic, honey, sesame, vinegar, chilli, coriander, and lime.

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Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 3 hours (plus resting)

Hot Tips

  • For perfect crackling, ensure the skin is very dry before roasting. A quick blast with a hairdryer helps if you’re short on time.
  • Let the pork rest well to keep it juicy – slice or shred depending on your mood.
  • Use the roasting tray juices to drizzle over rice or vegetables.

Pairings

Red Wine:

  • Pinot Noir – Light-bodied with bright red fruit, won’t overpower the spices.
  • Gamay – Juicy and fresh, perfect with the sweet-savoury pork.

White Wine:

  • Riesling (off-dry) – Balances spice and richness with a touch of sweetness.
  • Gewürztraminer – Aromatic, floral, and great with five spice and ginger.

Beer & Cider:

  • Pale Ale – Light bitterness to cut through the fat and crackling.
  • Dry Apple Cider – Crisp and refreshing, pairs naturally with pork.

Non-Alcoholic:

  • Iced Green Tea with Lemon – Clean and astringent, a great palate cleanser.
  • Sparkling Apple Juice – Sweet and tart, echoes the pork’s richness.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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