Lacquered Roast Pork Recipe

Trim and score

Preheat the oven to 160°C (320°F). Pat the pork dry with paper towels. If there is a thick fat cap, score it in a crosshatch pattern about 1/2 cm deep; this helps render fat and lets the marinade penetrate.

Prepare marinade

In a bowl, combine minced garlic, grated ginger, light soy sauce, dark soy sauce, Shaoxing wine, honey, hoisin, rice vinegar, sesame oil, five-spice powder, brown sugar, kosher salt and black pepper. Whisk until smooth and the sugar dissolves.

Marinate

Place the pork in a large dish or resealable bag. Pour two-thirds of the marinade over the pork, rubbing it into scored fat and all surfaces. Reserve the remaining marinade chilled for basting during roasting. Add the green onions and halved citrus to the container around the pork. Marinate in the refrigerator for at least 4 hours, preferably overnight (8–12 hours) for deeper flavor.

Bring to room temperature

Remove the pork from the refrigerator 30–45 minutes before roasting so it comes closer to room temperature. This ensures even cooking.

Prepare roasting pan

Preheat oven to 170°C (340°F). Place a rack in a roasting tin. Pour 250 ml water or low-sodium chicken stock into the bottom of the tin to keep drippings from burning and create a moist environment. Brush the rack lightly with the neutral oil to prevent sticking.

Roast low and slow

Place the pork on the rack, fat side up. Pour any juices from the marinating container into the tin (not the reserved raw marinade). Roast for about 1 hour 30 minutes to 2 hours (for a 2 kg shoulder) until an instant-read thermometer inserted into the thickest part reads 68–72°C (155–162°F). Every 20–25 minutes, baste the pork lightly with the reserved marinade (bring reserved marinade to a simmer for 1 minute to cook any raw components before using).

Prepare glaze

While the pork roasts, combine the honey, light soy, hoisin, water and sesame oil in a small saucepan. Warm gently over low heat, stirring until combined and slightly thickened, about 3–4 minutes. Remove from heat and keep warm.

Lacquer and finish

When the pork reaches 68–72°C (155–162°F), increase oven temperature to 220°C (430°F). Brush the pork generously with the warm glaze and return to the oven for 10–15 minutes, watching closely, until the glaze becomes shiny and slightly caramelized. For an extra lacquered finish, remove briefly, brush a second time and broil/grill for 1–2 minutes but do not burn. Final internal temperature should be around 71–74°C (160–165°F).

Rest

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes to allow juices to redistribute.

Carve and serve

Slice the pork against the grain into 1/4–1/2 inch slices. Spoon any pan juices into the reserved glaze and warm if desired; serve alongside the pork. Garnish with cilantro and sliced cucumber. Serve with steamed rice or buns.