Cold pork with mustard

This recipe requires preparation in advance!

A good way of preparing pork for a salad or picnic. It some lovely has Chinese flavours that work very well with mustard.

Cold pork with mustard

Pork - bronzed and tasty
Servings:	Serves 4
Calories per serving:	781
Ready in:	2 hours 10 minutes
Prep. time:	10 minutes + overnight marinade
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Heavenly Match! 5/5 I don't need to say anymore. The Judge

In the marinade

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg (2lb) boned roasting pork (loin is good)
• 250 ml (8 fl oz) light soy sauce
• 120 ml (4 fl oz) rice wine or dry sherry
• 100g (4 oz) brown sugar or jaggery
• 3 large spring onions (scallions)
• 1 teaspoon sea salt
• 2 tablespoons mustard powder

Method

1. In a large bowl, or even in a food processor, mix all ingredients together except for the mustard and pour over the pork
2. Leave to marinate for 12 hours or more, basting and turning often.
3. Line a large roasting tin with tin foil and place the pork on a rack in the tray
4. Roast in a preheated oven at 200° C (400° F) for 10 minutes and then reduce the heat to 160° C (325° F) and cook for a further 1 ¾ hours
5. Remove and leave to cool, then chill in the fridge
6. Mix the mustard with enough water to make a creamy paste to serve with the pork
7. Slice the pork thinly, arrange on a platter and serve

Serving suggestions

Serve chilled with a salad or cold tossed beansprouts

Chef's tip

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