- 1/2 cup (125ml) chinese cooking wine (shao hsing)
- 1/2 cup (125ml) dark soy sauce
- 1/3 cup (75g) firmly packed brown sugar
- 4 clove garlic, sliced
- 5 centimetre piece fresh ginger (25g), grated
- 1 teaspoon sesame oil
- 4 star anise
- 2 kilogram piece pork scotch fillet roast (neck)
- 1 1/2 cup (375ml) water
- 1Combine cooking wine, sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Reserve half the mixture, covered in the fridge.
- 2Place pork in a large dish, pour remaining soy mixture over pork; turn to coat in marinade. Cover; refrigerate for 3 hours or overnight, turning pork occasionally.
- 3Preheat oven to 150°C.
- 4Place pork on a wire rack over a baking dish; reserve marinade. Pour the water into the base of the dish. Roast pork for 2 hours or until tender, brushing occasionally with the reserved marinade. Cover pork loosely with foil if overbrowning. Remove pork from pan, cover with foil; rest for 15 minutes. Discard any leftover marinade used to brush the pork.
- 5Meanwhile, heat the refrigerated marinade in a small saucepan; bring to the boil. Reduce heat; simmer for 1 minute. Discard star anise.
- 6Serve sliced pork on a platter, drizzled with soy mixture.
Serve with stir-fried gai lan, green onion and chilli, and steamed jasmine rice.
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