Slow cooked pork with Yum Yum sauce

Slow cooked pork shoulder with yum yum sauce. Photograph: Harry Weir
Serves: 6
Course: Main
Cooking Time: 4 hrs

Ingredients

  • 1kg Pork belly or shoulder off the bone
  • 100mls dark soy sauce
  • 2tbs brown sugar
  • 1tbs five spice powder or spicebag seasoning
  • 1 whole bulb of Garlic cut in half and broken up
  • For the yum yum sauce
  • 1 bottle golden syrup (454g)
  • 2tbs Gochujang paste
  • 2 cloves of garlic, peeled and crushed
  • 2tbs malt vinegar

1 Put the pork in a bag with the soy sauce, brown sugar, five spice and garlic, then scrunch everything together thoroughly and leave to marinade for at least six hours – overnight is even better.

2 Set the oven to 160 degrees, then wrap the pork in foil and cook for four hours with the last half hour uncovered.

3 Pour off the juices carefully, this will include the rendered pork fat from the belly. Cover the meat once more and allow to rest.

For the Yum Yum sauce

4 Melt all the ingredients together in a saucepan and put into a bowl for serving.

5 Serve the pork on a platter, cut or pulled with the pickled vegetables, potatoes and lettuce for wrapping.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford