Ingredients
1½ tbsp SIDS CRAZY SALT
1½ kg pork shoulder
rice bran oil as needed
1 tbsp butter
BROWN SAUCE:--
2 tbsp rice vinegar
2 tbsp oyster sauce
1 tbsp SIDS HOT WORCESTER SAUCE
500 g chicken stock, divided
2 tbsp cornflour
1 tbsp white sugar
1 tsp chilli paste
3 spring onions, fine chopped
Directions
Preheat oven to 175oC.
Sprinkle SIDS CRAZY SALT all over the pork and let sit for 15 minutes. Heat oil and butter together in a large pan. Cook until browned on all sides, about 1-2 minutes per side. Place pork in pan in the oven to cook through, 1-2 hours. Pork should be ready when the internal temperature reads 65oC. Transfer to a serving platter.
Pour vinegar into the used pan and boil while scraping the browned bits off the bottom of the pan with a wooden spoon until the liquid has evapourated, about 1-2 minutes. Add 2 tsp SIDS CRAZY SALT, SIDS HOT WORCESTER SAUCE and oyster sauce then boil. Simmer and add 1 cup of chicken stock. Whisk the remaining chicken stock together with the cornflour into a smooth paste then stir into the mixture until the sauce has thickened, 1-2 minutes. Stir sugar and chilli paste into the sauce until the sugar has dissolved, about 1 minute.
Serve by pouring sauce over the pork and garnish with spring onions.
