Nov 27, 2021

Easy Prep Ahead Recipe - Grilled Pork Shoulder with Citrusy Juice Marinade

The marinade is similar to Creole seasoning, but not quite as pungent. The pork become very tender thanks to the help of ponkan orange (mandarin orange) juice. The best part about this recipe is that you can prep ahead of time, perhaps the night before or even couple days early. Works great if you're planning to have a barbecue feast. Simply pop out the meat 30 minutes before the actual grilling time, which can definitely save you a lot of hassles when the party starts.

Grilled pork shoulder with Citrusy juice marinade - 

Grilled pork shoulder with citrusy juice marinade

Ingredients (about 4 medium large pieces)?

  • 500 grams pork shoulder (try to get 4 medium large pieces)
  • 1 tablespoon chopped cilantro
  • Some olive oil


  • 4 tablespoons orange juice (I used ponkan orange)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup loosely packed chopped cilantro (including the stem part)


Try to marinate the pork overnight, or up to two days. 

Pork shoulder

Use a large Ziploc bag, add in the pork along with all the ingredients under the "marinade" section. For the chopped cilantro, try to use all the chopped stem section first, since the leafy part can be saved for garnish when serving.

Pork shoulder and citrusy marinade

Seal the Ziploc then massage the marinade into the meat by pressing and rotating the bag. Into the fridge during the marinating time. Remember to massage the meat once a while, at least couple times throughout the process.

When it's about time to grill the meat, remove the bag from the fridge and let it sit under room temperature for about 15 to 30 minutes.

Prepare a grill pan and turn to medium high heat. Wait till the pan turns hot. There is no need to brush any oil since we already added olive oil to the marinade.

Once the grill pan is hot enough, transfer the pork shoulder over and leave it untouched for the first couple minutes. Moving it too fast might result in the meat sticking onto the pan, or you won't get nice grill marks in the end. However, peeking is ok, just lift up the edge of the pork and see if the meat has gotten that browned marks. 

Pan-grilling pork shoulder

Once the meat gets a nice browning color, flip and continue to sear the other side. The meat should be just about fully cooked through with grill marks present on both sides.

Grilled pork shoulder with citrusy juice marinade

Plate the meat and garnish with some chopped cilantro leaves. Also drizzle some more olive oil over if preferred.

Grilled pork shoulder with citrusy juice marinade

I'd like to serve it with some hot sauce on the side, perhaps Tabasco since for its extra tang. If you don't mind too much cilantro, perhaps considering serving this grilled pork shoulder with cilantro and lime basmati rice

Extended reading:

Nov 21, 2021

Ground Chicken and Shiitake Mushroom Congee 香菇雞肉粥

The weather outside might be frightful, since we are about to enter the winter season in the northern hemisphere. But worry not, as long as we got this congee made with chicken stock at home, which will help keeping our body and mind cozy and warm.

Ground chicken and shiitake mushroom congee 香菇雞肉粥 - 

Ground chicken and shiitake mushroom congee

Ingredients (about 4 portions)?

  • 6 fresh shiitake mushroom
  • 6 dried shiitake mushroom
  • 1 cup cold water
  • 1 cup short grain white rice
  • 8 cups chicken stock
  • 1 tablespoon grated young ginger
  • 1 teaspoon salt
  • 2 dashes white pepper powder
  • Some chopped scallion
  • 1 to 2 salted duck eggs (optional)

Chicken marinade:

  • 170 grams ground chicken
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil


Dried shiitake mushroom can add much more flavor to the congee. The texture actually stays plump and juicy once cooked due to all the liquid present in the congee. However, if you can't find it, use more fresh shiitake mushroom instead.

Dried shiitake mushroom

Rinse the dried shiitake mushroom then soak with 1 cup of cold water for at least 30 minutes. After that, take out the mushroom and remove the tougher stems. Slice the caps and put aside for later use. Save the mushroom soaking water.

Soaking dried shiitake mushroom

For the fresh shiitake mushroom, remove the stems and slice the caps. Destem and chop the scallion. Scrape the skin and grate the young ginger.

Mix together 1/2 teaspoon of soy sauce and 1/2 teaspoon of sesame oil with ground chicken. Let it marinate for about 10 minutes.

Marinating ground chicken

Wash the rice a couple times and change water. Lastly, drain and set aside for later use.

Bring a big pot, add in sliced soaked shiitake mushroom along with its soaking water. Also pour in extra 8 cups of chicken stock. Bring the entire thing to a boil.

Add in the rice and grated ginger. 

Making chicken and mushroom congee

Bring to a boil again, which can take some time since we are working with a big pot of liquid here. Once boiling, lower the heat to keep it at a light bubbling. There's no need to cover the pot with a lid, but do remember to stir the grains once a while, which can prevent sticking on the bottom.

After 10 minutes, add in ground chicken, fresh shiitake mushroom, and couple dashes of white pepper powder. Stir while breaking the chicken into smaller chunks. Uneven chunks are fine, I actually like it that way instead of fine bits of ground chicken. Continue to cook for another 10 minutes.

Making ground chicken and mushroom congee

Taste and season with some salt, I used about 1 teaspoon here. 

Scoop the congee to serving bowls and garnish with some chopped scallion. I also peeled an salted duck egg and halved it, served together with my congee. Half the egg per serving should be enough, since the egg can be quite salty itself, like its name implies.

Ground chicken and shiitake mushroom congee

If you're looking for a lighter taste, swap out some chicken stock with plain water. However, the congee can be much more flavorful and heart-warming with chicken stock. Here in Taiwan, we also like to serve this congee to someone who's not feeling well or having a flu, it's that comforting. 

Ground chicken and shiitake mushroom congee

I like to eat it with extra white pepper powder, its gentle heats can actually add more warmth to the congee.

Other congee recipes: