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Geneva Taylor: "Fantastic! Served over rice instead of grilled wa…" Read More
19Ingredients
2Hours
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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)
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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.
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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.