this simple, delicious one-pot roast speaks to that space between spring and summer. the bright tang of rhubarb infused with spice & apple cider does wonders to any cut of pork in a hot oven. this dish appreciates a long marinade and slow baking, easily done when the nights are still cool and the days not yet too hot. its a wild twist for those long-time fans of rhubarb pie, and for those new to the rhubarb wagon, this is an ideal start: sweet & sour pork the way it should be.
1 pork shoulder roast or leg roast
1 lb or 454 grams rhubarb
1 medium shallot
4-6 cloves of garlic
2 dry hot chilies or 1 tsp red chili flakes
1 tsp chinese 5 spice powder
1-2” chuck of ginger
1/3 cup honey
1/3 cup nama shoyu soy sauce
2/3 cup hard cider or dry white wine
1/3 cup apple cider vinegar
Setting the hunk of pork aside, lets begin with the marinade: roughly chop all the ingredients, place into a blender and blend until you’ve got a smooth puree.
Rinse the pork under cool water and pat dry. place the pork into a large ziplock bag, pour in the marinade and refrigerate for at least 4 hours or overnight.
Remove the marinating pork from the fridge about a half hour before you are ready to bake it and preheat the oven to 300. carefully scoop out the meat, wiping the marinade off and back into the bag. heat a bit of olive oil in a dutch oven (or some other nice heavy bottomed pot with a lid) over medium heat. brown the pork: about 2 minutes per side, and then add in the bag of marinade. bring to a boil, then cover and place in the oven. after about two hours, rotate the meat, so what was on top of the marinade is now tucked under. cover and continue to cook another 2 hours or so. at a certain point the delicious smell will overpower you and the baking will be over! taste and adjust seasoning by adding fresh ground pepper or salt as necessary.
During the summer, i like to serve this at room temperature with warm corn tortillas & a cool green salad with celery and feta and a dollop of plain yogurt or cottage cheese.