sticky asian-spiced pork with plums
- 6 star-anise
- 4 sticks cinnamon
- 6 large strips orange rind
- 6 thick slices ginger
- ¼ cup (60ml) dark soy sauce
- 1 long red chilli, halved
- 1¼ cups (310ml) chicken stock
- 1 cup (250ml) Chinese cooking wine (Shaoxing)
- ¾ cup (135g) light brown sugar
- 1 x 750g piece boneless pork neck
- 4 plums, halved
- steamed rice noodles and snake beans, to serve
- Preheat oven to 180°C (350°F). Place a medium heavy-based saucepan over medium heat. Add the star-anise, cinnamon, orange rind, ginger, soy, chilli, stock, cooking wine and sugar and bring to the boil. Cook for 5 minutes or until thickened slightly.
- Line a medium deep-sided baking dish with non-stick baking paper. Place the pork in the dish and top with the glaze. Cover tightly with non-stick baking paper and aluminium foil and roast for 1 hour 30 minutes. Turn the pork, re-cover tightly and roast for a further 1 hour 30 minutes. Remove the cover, add the plums and roast, uncovered, for 15–25 minutes or until the pork is tender and golden brown.
- Slice the pork and divide between serving plates with the rice noodles and beans. Spoon the roasted plums and the glaze over the pork to serve. Serves 4
Wine note: harness the sweet spices and smoky oak characters of Cloudy Bay Pinot Noir to highlight the Asian aromatics and plums in this rich, flavourful slow-cooked pork.
© DONNA HAY GROUP
