Chinese-american pork roast
Roast
Though my parents are immigrants, my brother and I were born and raised in the good ole’ U.S.A. Even so, we grew up eating a wide range of Chinese dishes. My mother proved infinitely adaptable, using whatever ingredients were on hand but always remaining true to what a ‘true chinese’ would find acceptable. When I told her that I was planning my pork shoulder entry, she couldn’t help but tell me how she would do it. As an adult, I have grown to do things my way….so I told her to buy her own pork shoulder and cook it herself! (The added side benefit of this plan was that I would get to eat it.) My mom would typically use a really fatty piece of shoulder, which I find to be too rich. Divine intervention favored my point of view when our butcher mistakenly gave her a skinless roast. My mom and I thus combined forces: she picked and combined the ingredients, and I used my method of roasting it. Hence the name “chinese-american.” My brother’s family came over to share in the feast. Amidst all the grandkids happily eating the juicy meat, my brother turned to me and said “We were really lucky growing up.” I couldn’t agree more.
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