454 g (1 lb) pork roast (shoulder)
15 ml (1 tablespoon) hoisin sauce
15 ml (1 tablespoon) fish sauce
30 ml (2 tablespoon) red wine vinegar
30 ml (2 tablespoon) soy sauce
45 ml (3 tablespoon) honey
15 ml (1 tablespoon) brown sugar
15 ml (1 tablespoon) grated fresh ginger
1 clove garlic
7,5 ml (1 ½ teaspoon) crushed cumin seeds
- Thoroughly mix all the marinade ingredients in a Ziploc-type plastic freezer bag.
- Place the meat in the marinating bag and expel as much air as possible from the bag. Seal hermetically and place in the fridge to marinate for ay least 3 hours.
- Boil a large quantity of water in a pot big enough to put the meat in. Submerge the bag in the boiling water, opening side up, but still closed, and cook for 5 minutes.
- Preheat the oven at 160 °C (325 °F).
- Take the pork meat out of the bag, place it on a cooking tray and put it in the oven. Turn the meat every 5 minutes while basting it with the sauce left in the bag. Cook for about 35 minutes or according to the size of the piece of meat.
- Let the meat cool down and cut it in bite-sized chunks.
This marinated meat recipe was created for our Vietnamese Banh-mi pork sandwich, but between you and I, any syrah-based wine will be squarely in this recipe’s harmonic comfort zone.
This marinade recipe was created to be used in our Vietnamese sandwich recipe, itself created specifically to pair with Côtes-du-Rhône red wines. This means all the ingredients are in the aniseed aromatic path. You could therefore easily have fun and replace the ginger with tarragon or lemongrass, thus maximizing the synergy between the cumin and the rest of the ingredients that go into our final Vietnamese Banh-mi pork sandwich.