Pork Capicola in 5-Spiced Red Chile Honey

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Rating: 3.5/5 (2 votes cast)
Pork Capicola in 5-Spiced Red Chile Honey, 3.5 out of 5 based on 2 ratings


30 minutes

2 3/4 hours


    • 2-3 lb
      1-1 ½ kg
      Canadian Pork Shoulder Blade Capicola Roast, boneless*
    • 1 Tbsp
      15 mL
      Chinese 5-spice powder**
    • salt and pepper
    • 1 Tbsp
      15 mL
      cracked red chili peppers
    • 1
      medium cooking onion, diced
    • 2
      stalks celery, diced
    • 1
      carrot, peeled and diced
    • ½ cup
      125 mL
      EACH soy sauce, honey and red wine vinegar
    • 1 Tbsp
      15 mL
      minced fresh ginger


Rub meat with 5-spice, salt and pepper. Stir remaining ingredients in a heavy-bottomed pot; add the seasoned meat. Bring up to a simmer over medium heat, cover and braise in a 300°F (150ºC) oven for 2 ½ hours, until meat pulls away easily with a fork. Remove excess fat; reduce sauce over medium heat until it coats the back of a spoon, about 15 minutes. Adjust seasoning. To serve, slice pork and spoon sauce over, or shred pork with a fork and toss with sauce to coat. Try this is over noodles, stir-fried vegetables or rice.

*This dish uses the shoulder “capicola” cut but could also utilize the boneless leg.
**Chinese 5-spice powder can be found in the spice section of most grocery stores, or in Asian food stores.

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