Follow this recipe for all roasted pork lettuce for all roasted pork and excess fried pork, spicy Tequila with Vietnamese herbs and pickles for your next gathering.
Serves: 6-8
● Preparation time: 1 hour (plus marinating)
● Time to cook: 4-6 hours
● Total time: ~ 7 hours
Ingredients for pork (Heo Quay)
● 1 whole pork shoulder (8-10 pounds), leather
● 1/2 cup tequila (or restair)
● 1/4 cup I’m my sauce
● 2 tbsp fish sauce
● 2 tbsp honey
● 6 garlic cloves, minced
● 1 tablespoon of five spice powder
● 1 tbsp paprika
● 1 tablespoon kosher salt
● 1 tsp white pepper
● Zesti of 1 lime hoisin BBQ sauce
Get National News Daily
Enter the best news of the day, political, economic and current affairs headings once a day.
● 1/2 cup of hoisin sauce
● 2 sbsix rice vinegar
● 1 tablespoon honey or brown sugar
● 1 tbsp Sriracha (optional, for heat)
● 1 Oil oil oil
● 1 TSP grated ginger fast Vietnamese Acid
● 1/2 cup julented carrots
● 1/2 cup julienned daikon radish
● 1/2 cup rice vinegar
● 2 tbsp sugar
● 1/2 TSP salt to dial
● 2-headed gem lettuce, separated and washed
● Fresh Vietnamese Herbs (coin, Thai Basil, Cilantro, Culantro)
● sliced red chili or acid chilli (optional)
● Lime wedges
Instructions:
● Pork ○ ○ ○ ○ ○ ○ ○ ○ ○ In a large bowl, Tequila, Soy sauce, fish sauce, honey, garlic, five spice, paprika, salt, pepper and lime zest.
● Tap the pork skin and rub the saline thoroughly on all sides. Place, cover, cover, cover, and at least 8 hours, place marinat in the fridge overnight.
● Pork roast ○ Heat the oven to 325 ° F (165 ° C). ○ Place the pork in a wet rack in a wire rack. The roast is 4-5 hours, or meat hook tender and skin and crisp skin. For extra crispy skin, finish under 5 minutes of broiler.
● Rest for at least 30 minutes before slicing or fragmentation.
● Correct the pickle ○ Connect in a container until the vinegar is resolved with sugar and salt. Add jultienned vegetables and chill for at least 30 minutes.
● Prepare the Hoisin BBQ Sauc ○ In a small pot, combine all the sauce items. Simmer for 5 minutes from low heat. Adjust the spice for the taste. Be cool.
● Collect solids
○ Pork jumped to Gem Hopti Cups.
Add a drizzle of Hoisin BBQ sauce.
If the three is used, Vietnamese acids overlap with fresh herbs and chili.
Serve with lime wedges on the side.
Service Tips: Serve the family style so everyone can build the windings.
