Slow-roast hoisin pork butt with radish & cucumber salad from From the Oven to the Table: Simple Dishes That Look After Themselves (page 183) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork marinates 24 to 48 hours.

  • mondraussie on November 17, 2024

    Superb! I used the picnic ham (2.6kg) that I had left over in the freezer from the last time I did a big Jamie Oliver slow roast pork dinner. Made the marinade the same way, but cooked slightly differently: quick baste in marinade then very low oven (120º) for 9 hours overnight, under foil with 500mls of white wine/chicken stock. Removed foil, upped the temp to around 220º, and basted every 10 mins with the marinade for about an hour until glossy brown and crisp on the edges. Served with bao, spicy mayo, and the pickled cucumber and carrot.

  • sarahj22 on April 13, 2024

    Lovely! I decided to make this from the EYB notes and therefore missed DH's notes that 'it's really important to get excellent pork for this' and 'a joint from the supermarket just won't do'. By then I'd already bought a pack of supermarket pork shoulder steaks. Instead of roasting I slow cooked for around 9 hours with some extra liquid until the pork shredded easily, cooled, then reheated on the hob, adding some cornflour in water to thicken. I'm sure it turned out more of a saucy stew than the original recipe, but that was exactly what I'd wanted. I didn't have amontillado sherry so subbed in Shaoxing rice wine and omitted the radishes from the salad. Served with basmati rice and some salad leaves. A definite repeat. In future I might also do some steamed TS broccoli as well as the cucumber salad.

  • katiesue28 on April 01, 2024

    This was good! I served it with homemade bao. I recommend having some extra hoisin sauce and sriracha on the table for additional sauce, as I found it a bit dry once in the bao.

  • tui on February 02, 2024

    The meat was delicious -very moist and tender. There was more marinade than I needed, especially as the diners included children and I didn't want the flavor to be too strong for them. It was enjoyed by all and we will certainly make this again.

  • KarinaFrancis on February 05, 2022

    Unbelievably good! The pork is meltingly tender and the glaze is sticky and delicious, perfect filling for bao buns and heaps of leftovers.

  • Lsblackburn1 on March 21, 2020

    Delicious. I made this in my Dutch oven (covered until the last hour after checking out what other recipes asked). Served the meat with the salad on bao buns - I think an aioli and some cilantro would have made them even tastier. Lots of leftovers for more variations coming up!

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