Slow-roasted honey and soy pork
21
Points®
Total time: 2 hr 45 min • Prep: 30 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
If you’re drooling already, just wait until this dish passes your lips. Well worth the wait!
Ingredients
Pork scotch roast, raw
800 g
Canola oil
1 tbs, (or sunflower oil)
Red onion
1 medium, coarsely chopped
Garlic
4 clove(s), sliced
Fresh ginger
50 g, (6cm piece), sliced
Cinnamon quill
1 whole, broken in half
Star anise
3 individual
Reduced salt soy sauce
125 ml
Sweet-style white wine
½ cup(s), (Chinese), (125ml)
Honey
⅓ cup(s), (120g)
Bok choy
1 bunch(es), quartered
Chinese broccoli (gai lan)
1 bunch(es), cut into 8cm lengths
Choy sum
1 bunch(es), cut into 8cm lengths
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Add pork and cook, turning, for 10 minutes or until browned all over. Add onion, garlic, ginger, cinnamon, star anise, soy sauce, wine, honey and 1 cup (250ml) water and bring to the boil.
2
Transfer casserole dish to oven and bake, covered, for 1 hour. Uncover and bake, turning occasionally, for a further hour or until pork is tender and sauce has reduced slightly. Check occasionally that sauce does not start burning, adding a little more water if needed. Remove and discard cinnamon stick.
3
Meanwhile, steam Chinese vegetables until just tender. Drain. Serve with sliced pork drizzled with strained sauce.
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