Ingredients
900 g (about 2 lbs) pork shoulder.
Seasonings
3 cloves garlic, some ginger, 1 bay leaf, 1 onion, 1/3 carrot, 2 bunches cilantro, 1 teaspoon pepper, 1 cup mayonnaise for the sauce, 3 tablespoons white wine, 2 tablespoons each Worcestershire sauce and lemon juice, 1 tablespoon mustard powder, half a thin onion, and a pinch each of pepper and fine salt.
Instructions
1. Rub the pepper and salt evenly into the pork shoulder; heat a skillet with 1 tablespoon of vegetable oil, then sear the whole pork shoulder until golden brown on all sides.
2. Tie the pork shoulder with kitchen twine, submerge it in a pot filled with water, add garlic, ginger slices, bay leaves, and peppercorns, then cook over medium heat for about 40 minutes until a skewer can pierce through the meat easily and no juices run out, let it cool to room temperature, then wrap it tightly and refrigerate until chilled.
3. Slice the frozen pork shoulder, mix the sauce well, and dip the slices in it before serving. This dish has a unique flavor and is suitable for all ages.