Jeremy Rushing’s Char Siu Pork

This Chinese-style roasted pork shoulder has a sweet and salty flavor that’s perfect with a bowl of rice, in stir fry, on a banh mi sandwich or stirred into a simple soup broth.

2 cloves garlic, peeled

1 (1-inch) piece ginger, peeled and

coarsely chopped

4 green onions, white parts only 2 mandarin oranges, peeled and

segmented

3 tablespoons hoisin sauce 3 tablespoons oyster sauce

cup soy sauce

1 teaspoon sesame oil

1 teaspoon fish sauce

2 tablespoons mirin

2 tablespoons red wine vinegar teaspoon crushed red pepper flakes, more or less to taste 1 teaspoon salt, or to taste 1 teaspoon ground black pepper, or

to taste

1 (3-pound) bone-in pork shoulder

Instructions: Combine all the ingredients except the pork in a food processor or blender. Blend the ingredients until a fairly smooth sauce forms.

Place the pork in a large, sealable container. Pour the blended sauce over the pork, making sure it’s fully coated. Place the pork in the refrigerator and marinate overnight or up to 12 hours, turning the meat 2-3 times during the wait.

Remove the meat from the sauce and let most of the liquid drip off before placing the pork on a roasting pan. Let the meat rest until it comes to room temperature, about 30 minutes.

Heat the oven to 225 degrees.

Place the pan, uncovered, in the oven. Roast the pork until the internal temperature reaches 180 degrees, about 6 hours. If you prefer a more tender, pulled-pork texture, leave the roast in the oven until it hits 195 degrees.

Makes 10-12 servings