Hoisin Scallion Pork

I served this with jasmine rice and steamed snow peas...very good, just a little time-consuming. If you have projects around the house, though, it's great because you just throw it in and forget about it aside from an occasional check to see that there is enough liquid.

Hoisin Scallion Pork

1 tbsp. olive oil
3 lb. boneless pork shoulder
3/4 c. hoisin sauce
3 small bunches scallions, white and light green parts only, cut in 1" pieces
1 tsp. peppercorns
1/4 c. dry white wine
3/4 c. water

Preheat oven to 300 degrees. Heat the oil in a Dutch oven on medium-high heat. Brown the pork on all sides in the oil, starting with the fatty side down. Remove from heat and pour sauce over top. Sprinkle with scallions and peppercorns. Cover and bake 2 and a half hours, or until pork is cooked through. If the liquid level gets too low, add water, starting with 1/4 cup. When done, place on a cutting board, tented with foil, and let stand 15 minutes. Add wine and water. Bring to a boil and cook 2 minutes or until slightly thickened. If it doesn't cooperate, you can mix a couple teaspoons of cornstarch with a little cold water, then stir it into the hot liquid. Slice the pork and serve with sauce. You can use the dark green scallion parts as garnish, if you like. Serves 6.