Hoisin Pork is a variation on Moo Shu Pork, but without the crepes. I was rummaging in my freezer for something I could make a meal of without having to make a run to the grocery store or spend any money (because, frankly, I was broke). I found half a Boston Butt pork roast and started thinking about what I could do with that. For some reason, I thought Asian. Although I made the roast from scratch, this would be great with almost any leftover pork. (Larger image.) Serves 2.

Ingredients

• 2 lb. pork roast (Boston Butt or Sirloin preferred)
• or 8 - 12 oz. any cooked pork*
• 3 Tbsp. kosher salt
• 3 Tbsp. light brown sugar
• Black pepper
• 1 1/2 cup cooked long grain rice
• Hoisin Sauce:**
• 2 tbsp soy sauce
• 1 tbsp black bean paste
• 11/2 tsp molasses
• 1 tsp white vinegar
• 1 tsp sesame seed oil
• 10 drops Chinese-style hot sauce
• Pinch of garlic powder
• Pinch of fresh black pepper

• Prep Time: 30 minutes
• Cook Time: 240 minutes

• Total Time: 270 minutes
• Yield: Serves 2.

Preparation

Roast:
1. Combine salt and sugar then rub into roast. Wrap in a double-layer of plastic wrap and refrigerate overnight. Remove from fridge and warm on the counter for at least 1 hour and as long as 3 hours before cooking.

2. Heat oven to 275 degrees.

3. Using a paper towel, brush any excess seasoning from the roast and pat it dry. Place roast, fat side up, on a rack in a roasting pan and add about 1/2-inch of water to pan.

4. Cook for about 4 hours, adding additional water if needed to keep the juices from burning.

5. Tent with foil and rest for 30 minutes. Reserve pan juices.

6. Make rice using pork pan juices, if you have them, to replace part of the water. (Note: I also added a few dried shitake mushrooms and some frozen peas to the rice while it cooked.)

Hoisin Sauce: 7. Whisk all ingredients together in a small bowl.

Serve. 8. I cut the pork into small (1/2-inch) cubes, mixed them with the rice, added a chopped green onion, and drizzled with the hoisin sauce.

*Note 1: This was so good I made it again the next day from leftovers, then the day after that I made Bahn Mi sandwiches from the remaining leftovers. Three great meals that took a bit of time but almost no work. I cleaned the house while the pork cooked.

**Note 2: This is the great thing about a well-stocked pantry - I had all this stuff on hand except the bean paste and I substituted miso (that I had in the freezer) for it.