Shoulder of Pork with Five Spices - Larousse Gastronomique
Larousse Gastronomique is the world’s most famous culinary reference book. It was the vision of Prosper Montagne, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th centrury gastronomy and its history, as well as a source of reference on the more practical aspects of cookery.
In a mortar crush 2 garlic cloves and 2 shallots with 2 tsp sugar and the same amount of fish sauce and soy sauce, ½ tsp Chinese five spice powder and a little black pepper. Fry the shoulder of pork (1.5-2kg), with its rind, on all sided, then add the spice mixture. Cover through the cooking time. Remove the lid and reduce, turn the meat in its cooking juices, then remove and slice; arrange the slices on a plate and pour over the reduced juices. Serve with plain boiled rice.