13/09/2026
🐉 Dragon-Glazed Pork over Silky Mash
Ingredients
Pork
1 kg pork shoulder, cut into large chunks
2 tbsp Hasty Tasty Sweet Soya Sauce
3 tbsp Hasty Tasty Sweet & Sour Sauce
1 large onion, sliced
4 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 red chilli, finely chopped
1 tsp Chinese five-spice
1 tsp smoked paprika
1 tbsp tomato paste
1 cup chicken stock
½ cup fresh pineapple juice
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp oil
Salt and black pepper
1 tsp sesame oil
Silky Mash
1 kg potatoes
80 g butter
½ cup cream or milk
4 roasted garlic cloves
Salt and white pepper
Pineapple Salsa
1 cup fresh pineapple, finely diced
2 spring onions, sliced
1 red chilli, finely chopped
Zest and juice of 1 lime
Handful fresh coriander, chopped
Pinch of salt
To Finish
Crispy fried onions
Fresh coriander
Spring onion
Fresh chilli
Lime zest
Method
Brown the pork: Season pork with salt and pepper. Heat oil in a heavy pot and brown the pork in batches until deeply caramelised. Remove and set aside.
Build the flavour: In the same pot, cook the onion until golden. Add garlic, ginger and chilli. Stir in five-spice, smoked paprika and tomato paste. Cook for 1 minute.
Add the sauces: Add the Sweet Soya Sauce and Sweet & Sour Sauce. Stir well and cook for 1 minute.
Braise: Add chicken stock, pineapple juice, rice vinegar and brown sugar. Scrape the bottom of the pot. Return the pork and bring to a gentle simmer.
Cover and cook at 160°C for 2½ hours, until the pork is very tender.
Remove the lid, increase the oven to 200°C and cook uncovered for 15–20 minutes until the sauce has reduced and thickened. Stir through sesame oil.
Make the mash: Boil potatoes until tender. Drain and steam dry. Mash with butter, warm cream, roasted garlic, salt and white pepper until silky smooth.
Make the salsa: Mix pineapple, spring onion, chilli, coriander, lime zest, lime juice and salt. Rest for 10 minutes.
Serve: Spoon silky mash onto each plate. Top with the tender pork and some of the reduced sauce.
Finish with fresh pineapple salsa, crispy fried onions, coriander, chilli, spring onion and lime zest.
