This is a sticky glazed roast pork dish flavoured with Asian spices and herbs.
Ingredients:
1kg boneless pork joint
2 bay leaves
1 onion, cut in quarters
1 tbsp of peppercorns
1 tbsp of cloves
1/2 inch grated ginger
1 star anise
2 cloves of garlic
1 stock cube
Salt for seasoning
For the glaze
1 garlic clove, finely chopped
1 green chilli, finely chopped
1/2 tsp dried red chilli flakes
20g honey
220g soft brown sugar
50ml orange juice
zest of 1 lemon/lime
1 tsp Chinese five spice powder
75ml dark soy sauce
25ml light soy sauce
Salt & freshly ground black pepper
Method:
1. Place the pork joint in a pan, fill with water. Add all the ingredients for the pork. Bring to a boil and then reduce the heat to a simmer. Cook on low heat for atleast an hour.
2. To prepare the glaze, mix all the ingredients in a small saucepan and heat on low flame until the sugar is completely dissolved. Cook until the glaze is reduced and thickened.
3. Remove the joint from the water. Do not throw the water away as you can use this as stock for soup.
4. Remove the thick skin layer from the pork but leave the fat. Using a sharp knife score the meat diagonally and then continue in the opposite direction. You should get small diamond shapes on the fat layer. Insert a clove in each diamond. Place the joint in an oven proof dish. Pour a little glaze over the joint. The rest of the glaze can be used as a dipping sauce.
5. Cook in a preheated oven for 20-30 minutes on 180C, until the top layer is browned. Once it is cooked, remove from the oven and cover loosely with foil or baking paper to keep the meat more moist and juicy.
6. Serve with broccoli , mushroom, carrot and red peppers which are tossed in garlic and sesame oil.
Ingredients:
1kg boneless pork joint
2 bay leaves
1 onion, cut in quarters
1 tbsp of peppercorns
1 tbsp of cloves
1/2 inch grated ginger
1 star anise
2 cloves of garlic
1 stock cube
Salt for seasoning
For the glaze
1 garlic clove, finely chopped
1 green chilli, finely chopped
1/2 tsp dried red chilli flakes
20g honey
220g soft brown sugar
50ml orange juice
zest of 1 lemon/lime
1 tsp Chinese five spice powder
75ml dark soy sauce
25ml light soy sauce
Salt & freshly ground black pepper
Method:
1. Place the pork joint in a pan, fill with water. Add all the ingredients for the pork. Bring to a boil and then reduce the heat to a simmer. Cook on low heat for atleast an hour.
2. To prepare the glaze, mix all the ingredients in a small saucepan and heat on low flame until the sugar is completely dissolved. Cook until the glaze is reduced and thickened.
3. Remove the joint from the water. Do not throw the water away as you can use this as stock for soup.
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| The Pork Joint skinned and ready for the glaze |
4. Remove the thick skin layer from the pork but leave the fat. Using a sharp knife score the meat diagonally and then continue in the opposite direction. You should get small diamond shapes on the fat layer. Insert a clove in each diamond. Place the joint in an oven proof dish. Pour a little glaze over the joint. The rest of the glaze can be used as a dipping sauce.
5. Cook in a preheated oven for 20-30 minutes on 180C, until the top layer is browned. Once it is cooked, remove from the oven and cover loosely with foil or baking paper to keep the meat more moist and juicy.
6. Serve with broccoli , mushroom, carrot and red peppers which are tossed in garlic and sesame oil.
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