Asian roast pork

Name: Asian roast pork
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 3 Garlic cloves; 25 g fresh ginger root; 2 red chillies; 3 TABLESPOONS Soy sauce; 5 TABLESPOONS + 100 ml sherry, medium; 7-10 Tbsp Salt; 1 TEASPOON 5-spice powder; 2.4-2.5 kg Roast pork crust; 1-2 TEASPOONS Aniseed; 2 Carrots; 300 g Onions; 1 TEASPOON Honey; 3 TSP Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

3 Garlic cloves
25 g fresh ginger root
2 red chillies
3 TABLESPOONS Soy sauce
5 TABLESPOONS + 100 ml sherry, medium
7-10 Tbsp Salt
1 TEASPOON 5-spice powder
2.4-2.5 kg Roast pork crust
1-2 TEASPOONS Aniseed
2 Carrots
300 g Onions
1 TEASPOON Honey
3 TSP Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Peel garlic and ginger and dice finely. Wash and clean the chillies, remove seeds and cut into fine rings. Mix 2 tablespoons soy sauce, 3 tablespoons sherry, garlic, ginger, chilli, 1 teaspoon salt, 5-spice powder.
2
Grease the fat pan of the oven with oil. Wash the meat, dab dry and cut the rind into a diamond shape. Coat the meat sides of the roast with the seasoning mixture. Place the meat side down on the fat pan.
3
Rub the rind with aniseed and about 1 teaspoon salt. Roast in the preheated oven, on the 2nd rail from below (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 1/2 hours.
4
Peel the carrots and cut them into large pieces. Onions peel and quarter. About 1 1/2 hours before the end of the frying time, spread carrots and onions around the roast. Approx. 1 hour before the end of the frying time, add 500 ml hot water and 100 ml sherry.
5
Mix honey, 2 tablespoons sherry and 1 tablespoon soy sauce. Remove the finished roast from the oven and lift it out of the stew, remove the crust from the roast and set aside. Remove the existing layer of fat on the roast.
6
Put the roast back into the stew stock and brush with honey mixture. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) and roast the top of the roast for 20-30 minutes until golden brown.
7
Remove from the oven, remove the roast from the stew and let it rest for about 10 minutes. Remove the roast from the fat pan and pour the braising stock through a sieve. Degrease the stock and bring to the boil. Mix starch and approx. 3 tbsp. cold water, stir into the stock and simmer for 1-2 minutes.
8
Season to taste with salt and pepper.
9
Place the rind in an ovenproof dish and fry under the preheated grill (approx. 240 °C) for approx. 3 minutes until the rind begins to blister. Remove immediately. Cut roast into thin slices and arrange on a plate with some sauce.
10
Break the rind into pieces and sprinkle over it.