I saw a pork roast sitting on the counter thawing and decided to try and do something to it that raised it from the usual too dry result when one just roasts it the usual way (SWMBO almost always just makes holes with a small knife and shove garlic and savoury or sage in the holes and then nukes it because it is easy and fast).
We had a few ingredients kicking around from recent dinner exploits, that we wouldn't always have handy, so I plundered the fridge and went to it.
I sliced up an onion and put a layer of that on the bottom of a roasting pan.
I rubbed the roast with hot pepper flakes, pressed garlic and 5 spice powder and then seared it in olive oil. Topped it with about 1/3 cup of hoisin sauce we happened to have lurking in the fridge, and laid some sliced fresh ginger (well, frozen - we find that it keeps it fresher than having it slowly mummifying in a cupboard and that you can slice it still frozen with a sharp knife pretty easily - I just laid thin slices all over the top of the meat). S&P - a fair bit of pepper - and into a low oven (300 F.) for a couple of hours.
The onions hadn't burned and the normally quite sweet hoisin sauce had melded with it so that I only needed a bit of time to thicken it while the meat rested, then slice the meat (it was tender enough that you could have done it as pulled pork) and sauce it on the plate.
Tender soft meat, with some good flavours, spicy, not too hot or sweet. An experiment that worked!
