• Pork shoulder 1 unit
• Salt to taste
• Soy sauce 150 ml
• Ginger slices 5 units
• Peppercorns 1/2 tbsp
• Sugar 40 g
• Onions 3 units
• Leeks 2 units
• Garlic 1 head
• Broth 500 ml

Glaze:

• Sesame oil 3 tbsp
• Orange peel 1/2 unit
• Orange juice 50 ml
• Ginger slices 10 g
• Rice vinegar 50 ml
• Soy sauce 100 ml
• Honey 100 g

Sweet Potato and Arugula Salad:

• Sweet potatoes 4 units
• Aceto (vinegar) 50 ml
• White and black sesame seeds
• Butter 50 g
• Thyme to taste
• Blue cheese 150 g
• Cashews or walnuts 100 g
• Salt and pepper
• Arugula 1 bunch

PROCEDURE:

For the pork shoulder:

1. Season the pork shoulder with salt and sear it on all sides in a pan with oil.
2. In an Oven-safe dish, place the vegetables, peppercorns, half a head of garlic, ginger slices, soy sauce, and the seared pork shoulder.
3. Add the broth, cover with aluminum foil, and place it in the MB Chef Oven, heated to 400°F, for 2 hours.
4. After the time has passed, remove the pork shoulder, place it on an Oven baking sheet, and generously brush it with the glaze.
5. Bake in the MB Chef Oven at 500°F for 15 minutes until caramelized.
6. Halfway through cooking, brush the pork shoulder with more glaze.

For the glaze:

1. In an oven-compatible small saucepan, combine honey, soy sauce, vinegar, orange juice, orange peel, ginger slices, and simmer over medium heat for 30 minutes until it reaches a honey-like texture.
2. Turn off the heat, add sesame oil, mix, and set aside.

For the salad:

1. Peel and dice the sweet potatoes into 1×1 in cubes and place them on an oven baking sheet. Add vinegar, sesame seeds, thyme, olive oil, and season with salt and pepper.
2. Mix well and add butter cubes. Cook in the MB Chef Oven at high heat for about 15-20 minutes.
3. Once cooled, mix with crumbled blue cheese, arugula leaves, and cashews. Season with a bit of olive oil, salt, and pepper.