Super easy Roasted pork shoulder with lemon.
This is another quick dish I highly recommend you trying for busy days or large parties. I prepare roasted chicken, ribs or fish ahead whenever I have to finish cooking within a very short time. I am a big fan of my oven now. This is a sudden idea to roast pork shoulder with lemon juice and orange juice. The taste is very unique and refreshing.
Pork shoulder (pork butt) 梅头肉 is the best part of pork in addition to ribs for me. They are well marbled with fat, but quite economic compared with beef steak. It is the tenderest part of pork. I love to use this part for most of the roasting recipes and stir fries, like Char Siu and pork and pepper stir fry. Cook meats with oven is much easier for kitchen beginners comparing with classic Chinese meat stir fries.
Ingredients
- 500g pork shoulder, pork butt
- 1 lemon
- 1 tsp. sugar
- 1 tbsp. ketchup
- 2 tsp. lemon juice
- 2 tbsp. oyster sauce
- 1/2 tsp. black pepper powder
- 2 slices of ginger
Instructions
Cut pork shoulder into small chunks. Then marinate with oyster sauce, lemon juicy, ketchup, sugar black pepper powder and ginger. Covered and set in fridge Overnight.
Pre-heat oven to 190 degree C or 370 degree F.
Add 1/2 tablespoon of vegetable cooking oil in a cast iron pan, heat until really hot. Place the pork shoulder chunks in. Let the chunks stay for half minute until one side is slightly seared.
Place the cast iron pan in the middle rack and roast for 20 minutes.
Cut into small pieces. Drizzle the juicy and sprinkle ground black pepper.
Do not wast the juice at the bottom, it can turn your plain rice into incredible delicious.
- 500 g pork shoulder pork butt
- 1 lemon
- 1 tsp. sugar
- 1 tbsp. ketchup
- 2 tsp. lemon juice
- 2 tbsp. oyster sauce
- 1/2 tsp. black pepper powder
- 2 slices of ginger
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Cut pork shoulder into small chunks. Then marinate with oyster sauce, ketchup, sugar, lemon juicy, black pepper powder and ginger. Covered and place in fridge overnight.
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Pre-heat oven to 190 degree C. Discard all the other marinating ingredients and pick the pork chunks out only. Drain completely.
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Add 1/2 tablespoon of vegetable cooking oil in a cast iron pan, heat until really hot. Place the pork shoulder chunks in. Let the chunks stay for half minute until one side is slightly seared.
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Place in middle rack and roast for 15 minutes. Cut into small one bite pieces and garnish black pepper.
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Serve with steamed rice.
Looks wonderful, I want to try this. Question, you mentioned the use of orange juice, but I do not see it as part of the writeup. Is orange juice used in place of the lemon or do you use it with the lemon?
Thank you.
Yes,
If you use orange juice, skip lemon.
How many people is this recipe for, please?
Hi Peter,
from what I’ve gathered from Elaine’s recipes the amount of meat per portion tends to be roughly between 100 and 200g with anything above 150g being more the exception than the rule. Note however that she pointed out elsewhere that in Chinese cooking serving more people is done by adding more dishes instead of adding more of the same ingredient to one dish. Apart from that any dish seems to imply that it is served with rice, some soup and at least one other side dish like salad or vegetables, so you’ll have to take them into consideration, too.
To illustrate, if you make this with a soup which contains pork ribs and a side dish like lotus root salad and go for a cup of rice per person you want much less meat than when you skip the soup, have some bean sprouts as salad and only eat half a cup of rice.
That’s why I think your question cannot be answered with a precise number.