Name: Sticky glazed slow-roasted pork
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 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

Sticky glazed slow-roasted pork

Jazz up your usual Sunday roast or Christmas dinner with this deliciously sticky Asian spiced pork. It's slow roasted to create a wonderfully tender piece of meat your whole family will love.

Serves 8

Prep

15M

Cook

Total

2H 15M

Ingredients

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

Method

Combine cooking wine, sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Reserve half the mixture, covered in the fridge.

Place 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.

Preheat oven to 150°C.

Place 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.

Meanwhile, heat the refrigerated marinade in a small saucepan; bring to the boil. Reduce heat; simmer for 1 minute. Discard star anise.

Serve sliced pork on a platter, drizzled with soy mixture.

Serve with stir-fried gai lan, green onion and chilli, and steamed jasmine rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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