Saturday PetBloggers Blog Hop Recipes

Most of us now that the first day of Chinese New Year was January 23, which is when I first wrote about how the hounds will celebrate the festival.   Chinese New Year lasts 15 days though, which means its still going on.  That seems to make it OK for us to share some recipes and pictures from two weeks ago.  

Here is Tubby in his red Chinese Style Jacket and no doubt smelling the pork I was roasting.

Slightly Asian Style Slow Cooker Roast Pork

1 pork shoulder (about 10-12 lbs) with fat  (this is called untrimmed)

6 garlic cloves

1/2 inch piece of peeled ginger

1 tbsp soy sauce

3 tbsp olive oil (not extra virgin)

4 tbsp rice vinegar

Heat the oven to the highest temperature possible (but not broiling) about 500 degrees.

Score the fat on the pork shoulder so that it looks like this (sorry for the dark picture)

Place the pork on a foiled like baking pan.

Chop the ginger and garlic up in a food processor, add the chilles, the soy sauce, a tbsp of olive oil and 2 tbsp of rice vinegar.   Process until a chunky paste forms.

Rub this paste all over the pork and make sure to get it into the little grooves t hat you made when you scored the fat.

Roast the pork in the very hot oven for 30 minutes.  In the same food processor bowl that you made the past add 2 tbsp of oil and 2 more of finger mix it up.  Take the pork out of the oven and transfer it to the slow cooker.  Pour the olive oil and vinegar mix over the pork and roast on low.

To make the Crackling

Preheat the broiler.

When you take the pork out of the slow cooker use a knife to remove the scored fat and transfer it to a foil lined baking sheet.  Sprinkle it liberally with salt and broil it for five to ten minutes.  Watch closely.  You want it to be very brown, and even blanked at the edges, but not completely burned.

Give a tiny nibble of this treat to a few hounds in your vicinity and taste one or two yourself and then throw away immediately!  As its pretty much the worst thing on earth that you can eat.