Meal Planning
More Tools
About Yummly
®/™©2023 Yummly. All rights reserved.
Geneva Taylor: "Fantastic! Served over rice instead of grilled wa…" Read More
19Ingredients
2Hours
Add to Meal Planner

Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. boneless blade pork roast (cut into 1-inch dice)
- 1/3 cup kosher salt (or more to taste)
- 2 Tbsp. sugar
- 2 tsp. spices (Chinese five-)
- 1 1/2 tsp. garlic (minced)
- 1 tsp. freshly ground black pepper (or more to taste)
- 3 Tbsp. vegetable oil (divided)
- 2 carrots (peeled and chopped)
- 1 stalk celery (chopped)
- 1 small onion (peeled and chopped)
- 2 cups chicken broth
- 1/2 cup hoisin sauce
- 2 Tbsp. unsalted butter
- 15 shishito chile peppers (cut into 1/2-inch slices, about 2 cups)
- 1/4 lemon
- 4 watermelon (3x1, 1/2x1/2-inch pieces)
- 1/4 tsp. pepper (isot, optional *)
- 1 cup mustard greens (baby, for garnish, optional)
- 8 cippolini onions (roasted, optional)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- In a medium bowl, combine salt, sugar, five-spice, garlic and black pepper. Stir in pork and set aside at room temperature for an hour.
- Preheat oven to 300 degrees F.
- Meanwhile, transfer pork to a strainer and rinse off the spice blend. Pat pork pieces dry and set aside.
Notes
Add Note

Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(1)

Geneva Taylor 2 years ago
Fantastic! Served over rice instead of grilled watermelon, but it was still really goo. Will definitely be making this again.