1 boneless shoulder pork roast, about 4 lbs (2 kg), untied

2 tablespoons (30 ml) olive oil

1 onion, thinly sliced

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) ground turmeric

1 cup (250 ml) orange juice

1 cup (250 ml) chicken broth or water

1/2 cup (125 ml) rice vinegar

1/2 cup (125 ml) brown sugar

1/4 cup (60 ml) soy sauce

1 sliced small orange, seeded

2 small cinnamon sticks

4 slices fresh ginger, peeled

3 tablespoons (45 ml) fresh lemongrass, finely chopped

2 small whole dried chili peppers (or hot pepper flakes to taste)

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In an ovenproof pan, brown the roast on all sides in the oil. Season with salt and pepper. Set aside.

In the same pan, soften the onion and garlic with the turmeric for about 2 minutes. Add the remaining ingredients and the reserved roast. Bring to a boil. Cover and bake for about 3 hours or until the meat is fork-tender. Turn the meat three times during cooking. Remove the cinnamon sticks, ginger, and hot peppers. Degrease the cooking juices, if desired. Serve with jasmine rice and sautéed broccoli.

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