- 1.2-1.5kg pork shoulder, boned and rolled, skin scored
- For the glaze
- 250g pack sweet white miso paste* 50ml soy sauce
- 100g runny honey
- 75ml mirin (Japanese rice wine)
To make the glaze, mix all the ingredients together in a bowl until well combined. This will make more than you need but it keeps for ages in the fridge and is great with chicken, fish or added to vegetables as a stir-fry sauce.
Heat the oven to 130C, gas ½. Set the pork on a rack over a roasting tin (it’s a good idea to line it with foil) and brush the meat only, not the skin, with 1-2tbsp of glaze. Cook slowly, covered loosely with foil, for 6 hours, until super tender. Glaze the meat every hour or so.
When you are ready to serve, turn the oven up to 200C, gas 6. Blast the pork until it starts to crackle, then brush the crackling and the meat with a little glaze before serving. Delicious with mash or rice and try some cavolo nero or greens stir-fried in the miso glaze.