My friends and I just cannot seem to get enough of New May Wah, an Asian supermarket located on Clement St. in San Francisco. The prices are out of this world and the selection of vegetables, meat and seafood is always amazing.
On recent trips to the market I have noticed a cut of bone in pork shoulder that keeps calling out to me "cook me, cook me". The greatest thing about this cut is that they leave the skin on. While I was visiting Italy with my parents a few years ago we picked up cut of pork with the skin on the resulting dish was amazing. When you roast pork with the skin in tact it tends to add to the depth of flavor and keep the meat moist from the fat being released from the skin.
At a price of $1.79/lb we could not pass it up. We snatched up two 3lb piece of meat and gathered fixins for Chinese long beans and fried rice. 8 people were coming over that night and the total bill was $27.09. NO KIDDING. We fed 8 people for less than $30.
This pork is so very easy to make and I highly suggest giving it a try.
- 2 3 lb. bone-in pork shoulders
- 2 tbsp olive oil
- 6 garlic cloves, diced
- 1/2 cup of brown sugar
- 1/2 cup of dry Chardonnay
- 1 tbsp ginger powder
- 2 tsp chili powder
- 2 tsbp rice vinegar
- 1 tsp salt
- 1 tsp freshly ground black pepper
Preheat the oven to 500 degrees.
Place pork shoulders into a roasting pan. In a large bowl add the remaining ingredients and mix very well. Liberally coat the pork shoulders with the mixture and place back into the roasting pan.
Place into the preheated 500 degree oven for 25 minutes. Turn the heat down to 300 and cook for 20 more minutes. Remove, cover with foil for 15 minutes, slice and serve.
If you'd like more "sauce" for the meat feel free to mix together the glaze ingredients, place into a small saucepan and cook down for about 5-10 minutes. Pour this over the pork shoulder after it is done cooking and serve.