Red Roast Pork

Slow-cooked pork is cooked to perfection in Paul Bloxham's flavoursome Chinese dish
By Paul Bloxham
Red Roast Pork
  • Rating:
  • Serves: 4-6
  • Cook Time: 3 hours 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 350 ml spicy red wine, such as shiraz
  • 150 ml rice wine
  • 150 ml soy sauce
  • water, to cover pork
  • 3 kg pork shoulder, boneless
  • 250 kg brown sugar
  • 2 x 3 cm pieces ginger, sliced
  • 1 bulbs garlic, sliced in half
  • 2 star anise
  • 2 Thai bird's eye chillies
  • 2 tsp paprika
  • 2 x 3 cm cinnamon sticks
  • 1 Chinese cabbage, sliced
  • 200 g baby pak choi
  • 1/2 cucumber, sliced
  • 1 bags spinach leaves
  • 1 bunches spring onions, sliced
  • chilli sauce, (sambal olek) to serve

Method

1. Put all liquid ingredients, spices and sugar in a large pot and bring to a boil.

2. Add the pork, reduce the heat to a simmer, and skim off any impurities as they rise to the surface.

3. Simmer for 2-3 hours, until pork is tender. Carefully remove the pork from the cooking liquor and transfer to a large platter. Cover with aluminium foil and keep warm. Preheat the oven to 200C/gas 6.

4. Strain the liquid and cook down until it takes on a syrupy consistency. Pour the thickened juices over the pork and bake for 20 minutes, until sticky and glazed.

5. Serve with sambal oelek and stir-fried green vegetables.

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