Ingredients

3 lbs. pork shoulder

1 1/2 tbsp brown sugar

1/4 cup honey

1/4 cup hoisin sauce

2 tbsp light soy sauce

1 tsp Chinese five spice powder

2 tsp red food colouring , optional

Instructions

Marinade pork:

Cut pork in half to make two long strips.

Mix Marinade ingredients in a bowl.

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

To Roast:

Preheat oven to 160C/320F.

Line a tray with foil and place a rack on top (recommended but not critical).

Remove pork from the marinade, save Marinade. Place pork on rack.

Roast for 30 minutes.

Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Ingredients

1 1/2 pounds medium or large shrimp, deveined (tail on or peeled)

3 garlic cloves

½ teaspoon onion powder

Heaping ¼ teaspoon kosher salt

¼ cup honey

3 tablespoons soy sauce (or tamari or coconut aminos)

1 ½ tablespoons rice vinegar

2 teaspoon cornstarch

3 tablespoons extra virgin olive oil

Instructions

Thaw the shrimp, if using frozen.

Mince the garlic. Pat the shrimp dry. Stir it together with the minced garlic, onion powder and kosher salt.

Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).

In a large skillet, heat the extra virgin olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.

Turn off the heat and remove the shrimp. Add the glaze to the pan and stir until thickened, scraping up the browned bits from the bottom of the pan. Once thickened, stir the shrimp back into the sauce and serve.