Chinese Pork Roast with Preserved Mustard Greens
as served at 2008 CFC Dumpling Festival
- Purchase about ten pounds of fresh pork Picnic Shoulder, skin
- Soaked 1 package of Chinese Preserved Mustard Greens in water
for about 10 minutes and drain. Mustard Greens are also called Chinese
Pickled Cabbage and can be purchased at Hong Kong Market as Mei Gan
- Rinse the shoulder and pat dry. Rub a mixture of dark soy sauce
and wine all over. Place it in a deep roasting pan.
- Add the pre-soaked Chinese Preserved Mustard Greens to the pan. Cover
the pan with heavy foil to seal. Roast in oven slowly at 325-350 degrees
for 8-10 hours depending on the size of the pork.
- Half way through the cooking, add rock sugar (2-3 big pieces
or 1 Cup of brown sugar) to the juice. Baste the meat with the pan juice.
- Continue to roast slowly until the meat is done and starts falling
off the bone. It takes about 30 minutes per pound of pork. Once the meat
separates from the bone, shred the meat from the bone into the pan juice.
Discard the bone and let the meat soak in the juice until ready to serve.
- Use tubes of ten biscuits. Open and separate the biscuits.
Using the palm of your hand, pat each biscuit down slightly until it is
about 2” round. Coat it on both sides with a little flour. Brush
half of the round with a little sesame oil. Fold it into a half
moon shape. Use the back of a fork to pinch the edge together. Steam it
in a steamer over boiling water for about 10 minutes.