Honey-Glazed Pork Shoulder with Braised Leeks

Name: Honey-Glazed Pork Shoulder with Braised Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-pound boneless pork shoulder with skin; 3 tablespoons vegetable oil; Salt and freshly ground pepper; 4 very large leeks (3 pounds), white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces; 3 large shallots, thinly sliced; 5 large garlic cloves, chopped; 3 dried red chiles; 2 1/4 cups chicken stock; 1/3 cup soy sauce; 3/4 cup honey; 1/4 cup Chinese cooking wine; 1 1/2 teaspoons miso paste; 2 teaspoons black rice vinegar

Servings: persons

One 4-pound boneless pork shoulder with skin
3 tablespoons vegetable oil
Salt and freshly ground pepper
4 very large leeks (3 pounds), white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces
3 large shallots, thinly sliced
5 large garlic cloves, chopped
3 dried red chiles
2 1/4 cups chicken stock
1/3 cup soy sauce
3/4 cup honey
1/4 cup Chinese cooking wine
1 1/2 teaspoons miso paste
2 teaspoons black rice vinegar

1
Preheat the oven to 250.
2
Score the pork skin in a crosshatch pattern.
3
In a large ovenproof skillet, heat 1 tablespoon of the oil.
4
Season the pork with salt and pepper and brown over moderately high heat, about 8 minutes.
5
Transfer to a plate.
6
Heat the remaining 2 tablespoons of oil in the skillet.
7
Add the chopped leeks, shallots, garlic and chiles, cover and cook over moderate heat for 5 minutes.
8
Return the pork to the skillet.
9
Add 2 cups of the stock and bring to a boil.
10
Pour the soy sauce over the pork and cover with foil.
11
Roast in the oven, basting occasionally, for about 4 hours, or until an instant-read thermometer registers 190.
12
Increase the oven temperature to 400.
13
Uncover the meat and brush it with 6 tablespoons of the honey.
14
Roast for 15 minutes, or until glossy.
15
Transfer to a rack set over a plate and brush with the remaining 6 tablespoons of honey.
16
Blanch the leek greens in boiling salted water for 3 minutes.
17
Drain and rinse in cold water.
18
In a large skillet, simmer the remaining 1/4 cup of stock, the wine and miso for 3 minutes.
19
Add the leek greens and cook over moderate heat for 8 minutes.
20
Season with salt and pepper.
21
Strain the pork juices into a small saucepan and skim.
22
Add the rice vinegar and boil until reduced to 1 1/4 cups, about 5 minutes.
23
Slice the pork and serve with the leeks and pan sauce.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 4-pound boneless pork shoulder with skin, 3 tablespoons vegetable oil, Salt and freshly ground pepper, 4 very large leeks (3 pounds), white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces, and more.

Yes, Honey-Glazed Pork Shoulder with Braised Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!