Honey Glazed Pork | Food Production and Preservation | Forums

INGREDIENTS

• 1 cup plus 2 Tbsp. soy sauce, divided
• ¼ cup granulated sugar
• 3 Tbsp. chopped garlic
• ¼ cup chopped scallions
• 2–3 pounds boneless, skin-on pork shoulder
• 1 bunch asparagus, halved
• 6 Yukon potatoes, diced
• 2 Tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 1 cup packed dark brown sugar
• ½ cup honey

PREPARATION

• Preheat the oven to 275ºF.
• In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• On a baking sheet, place diced potatoes to the left. Toss with the oil, salt, and pepper.
• Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF.
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Toss asparagus in olive oil, salt, and pepper With 5 minutes bake time left place the asparagus halves to the right
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch slices, and plate with the roasted vegetables.
• Spoon the reserved pan juices on top of the pork, and enjoy!