Glazed Pork
Published December 6, 2016
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes, plus overnight marinating
- Rating
- Comments
- Read comments
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Ingredients
½ cup dry white wine
2 tablespoons soy sauce
1 tablespoon Chinese oyster sauce
1 teaspoon sweet paprika
½ teaspoon cinnamon
5 tablespoons honey
1 ½ tablespoons cornstarch
1 pound pork shoulder, about 6 inches long
Nutritional analysis per serving (8 to 10 servings)
11 grams carbs; 32 milligrams cholesterol; 157 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 256 milligrams sodium; 8 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.
- Step 2
Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.
- Step 3
Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.
- Step 4
Just before serving, slice pork ½ inch thick. Baste with reserved sauce. Serve immediately if desired.
Private Notes
Comments
Cooked according to recipe except for the oyster sauce. Marinated 24 hours. Cooked in oven a 2 pounder to 145 with a thermometer. Took 45 minutes at 350 degrees. Tender and delicious.
It was very tasty and moist, but it took closer to 30 minutes to reach the temperature of 145 degrees.
Where I live the pork shoulder is typically sold in stores as a 6lb cut. It's also typically extremely fatty, because it's intended to be slow cooked. I used a pork shoulder which I butchered into a smaller piece and it still took 40 minutes on the grill. I don't think it's the right cut of meet for this recipe at all. Use thick cut pork chops, or a pork loin--this marinade would actually be pretty good on ribs--but don't get pork shoulder unless you want to smoke it for a few hours.
Cooked according to recipe except for the oyster sauce. Marinated 24 hours. Cooked in oven a 2 pounder to 145 with a thermometer. Took 45 minutes at 350 degrees. Tender and delicious.
Really flavorful, especially when cooked on the grill to add a bit of smoke. I have a shellfish allergy and subbed hoisin for the oyster sauce (1:1). The sauce still thickened beautifully and the pork was quick to grill. We will definitely make this again!
A good sub for oyster sauce is the vegetarian alternative- usually called vegetarian oyster sauce or mushroom oyster sauce
Use pork loin; shoulder was very tough