Roasted Pork Shoulder (Bian Dan Rou)
A Sichuan dish featuring tender meat with a fresh, aromatic flavor. Boneless pork shoulder is marinated, roasted until cooked through, then sliced for serving.
Ingredients
Boneless pork shoulder (with small holes poked)
400 g
Sesame oil (for brushing meat)
25 g
Salt
7 g
Cooking wine
25 g
Scallions
25 g
Clean ginger
15 g
MSG
5 g
Instructions
1
Step 1
Use a bamboo skewer or other sharp object to poke many small holes all over the meat (this helps the flavor penetrate and allows it to cook faster in the oven). Rub the meat thoroughly with the salt and MSG, place it in a container, add the cooking wine, scallions, and ginger, and marinate for about 2 hours.
2
Step 2
Place the marinated meat in a roasting pan and bake in the oven, keeping a close eye on it to prevent scorching. If the color browns unevenly during roasting, drape vegetable leaves over the darker spots and continue roasting. When the meat is almost done, brush it with the sesame oil and keep roasting until the color is evenly browned and the meat is thoroughly cooked through. Slice and arrange on a plate to serve.
