Chinese Pork Roast with Preserved Mustard Greens

as served at 2008 CFC Dumpling Festival

Roast Pork

• Purchase about ten pounds of fresh pork Picnic Shoulder, skin intact.
• Soaked 1 package of Chinese Preserved Mustard Greens in water for about 10 minutes and drain. Mustard Greens are also called Chinese Pickled Cabbage and can be purchased at Hong Kong Market as Mei Gan Tsa.
• Rinse the shoulder and pat dry. Rub a mixture of dark soy sauce and wine all over. Place it in a deep roasting pan.
• Add the pre-soaked Chinese Preserved Mustard Greens to the pan. Cover the pan with heavy foil to seal. Roast in oven slowly at 325-350 degrees for 8-10 hours depending on the size of the pork.
• Half way through the cooking, add rock sugar (2-3 big pieces or 1 Cup of brown sugar) to the juice. Baste the meat with the pan juice.
• Continue to roast slowly until the meat is done and starts falling off the bone. It takes about 30 minutes per pound of pork. Once the meat separates from the bone, shred the meat from the bone into the pan juice. Discard the bone and let the meat soak in the juice until ready to serve.

Steamed Bun

• Use tubes of ten biscuits. Open and separate the biscuits. Using the palm of your hand, pat each biscuit down slightly until it is about 2” round. Coat it on both sides with a little flour. Brush half of the round with a little sesame oil. Fold it into a half moon shape. Use the back of a fork to pinch the edge together. Steam it in a steamer over boiling water for about 10 minutes.