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SUNDAY COOKING WITH CHEF JON ASHTON: SLOW ROASTED PORK WITH GINGER SCALLION KETCHUP

Chef Jon Ashton Slow Roasted Pork

Prep Ahead for Melt-in-Your-mouth, Fall-Off-the-Bone Savory Goodness

We’ve all been told that “Rome wasn’t built in a day.” In fact, if you consider that the city has been built up continually since its founding in 753 BCE (with some destruction along the way), it’s actually taken more than one million days to build this great city. Life’s greatest masterpieces take time. Michelangelo worked meticulously on the Sistine Chapel for four years, while the Golden Gate Bridge took the same span of time to be completed; construction of the Taj Mahal went on for two decades; thousands labored over the Great Wall for nearly 2,000 years.

This week’s featured recipe on Sunday Cooking with Chef Jon Ashton will not take decades to create, but it will take several hours, some day-before prep time and plenty of TLC. Chef Jon’s slow roasted pork with ginger scallion ketchup takes its sweet time to perfectly marinate and meld flavors into a perfectly juicy Sunday supper feast – and it’s worth every minute.

Besides prepping your grocery list with the ingredients in the recipe below, there are other pre-cooking steps required to ensure your pork roast is mouthwateringly tender and seasoned to perfection. Chef Jon recommends beginning the seasoning process up to a full day ahead of time in order to allow the meat to settle and the seasonings to properly mingle. Once the cooking process does begin and the aromas waft from your oven through the rest of the house and directly under your nose, you may find yourself checking the timer more frequently in anticipation of that first bite.

So, gather your patience and prep your pantry with the detailed recipe below and plan to join us LIVE for Sunday Cooking with Chef Jon Ashton on Sunday, August 16 on the Crystal Cruises Facebook page. We’ll see you in the kitchen.

Slowly Roasted Pork with Ginger Scallion Ketchup
By Chef Jon Ashton

Ingredients

Pork Butt:

1 bone-in pork butt, 6 to 8 pounds (2.7 kg to 3.6 kg)

Dry Brine:

15 tablespoons kosher salt (255 grams)
14 tablespoons white sugar (240 grams)
6 tablespoons packed brown sugar (100 grams)

Directions

Using a sharp knife, cut slits (1 inch apart) in crosshatch/diamond pattern into the outer layer of fat on pork butt trying not to cut into meat. Combine salt and sugars in medium bowl. Rub brine mixture over entire pork shoulder and into slits. Wrap seasoned pork tightly in double layer of plastic wrap. Place on rimmed baking sheet and refrigerate for at least 12 to 24 hours.

Adjust oven rack to lowest position and heat oven to 300 degrees F (150 degrees C).  Remove pork from refrigerator, unwrap and brush any excess brine mixture off the fat cap and discard any juices. 

Transfer roast to V-rack coated with cooking spray or cooling rack with nonstick cooking spray set in large roasting pan. Add 1-quart water to roasting pan.

Place in oven and cook until an instant-read thermometer inserted into roast (near but not touching) bone registers 190 degrees F (88 degrees C), 5 to 6 hours. 

I like to baste the meat twice during cooking with pan juices, usually on hour 2 and hour 4. 

Once meat is cooked to temperature, remove from the oven and allow it to rest 30-45 minutes to allow the juices to settle. 

Slice with a knife or pull apart meat with tongs or two forks. 

Serve with Ginger Scallion Ketchup 

Ginger Scallion Ketchup 

Ingredients

1/2 cup extra-virgin olive oil, plus more for storing (120 ml)
2/3 cup minced peeled ginger (35 grams)
1 bunch scallions, thinly sliced
1 teaspoon kosher salt (5 ml)
1 teaspoon sugar (5 ml)
1 teaspoon fish sauce (optional) (5 ml)
1/2 cup tomato ketchup (120 ml)
1/4 cup hoisin sauce or plum sauce (60 ml)

Directions

In a small pan heat oil to medium high. Add the ginger, scallions and turn off heat. Stir for a couple of minutes.  Add salt, sugar, fish sauce, ketchup and hoisin sauce and stir until everything is emulsified. 

Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

Crystal invites travelers to book now and plan ahead for future journeys with added peace of mind and flexibility as we look ahead to sailing together again.


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