Slow Cooked Chinese Style Pork Roast
Nutrients
Per serving
Steps
Mix together, cooking wine, soy, sugar, ginger, garlic, chilli in a jug and pour over the pork shoulder with the star anise, cloves and cinnamon together in a shallow baking dish
Cover tightly with foil and refrigerate for a couple of hours or overnight
Preheat oven to 200C/180C fan
Pour out the marinade and put in a jug and place pork in a casserole dish and cover tightly with foil or lid
Reduce oven to 160C/140C fan and put pork into the oven and roast for 2 hours
Remove the foil/lid and roast the uncovered pork for a further 1 hour, occasionally baste the pork with the reserved marinade
Spray the olive oil over the sweet potato sprinkled with salt into a baking dish and roast for the last 45 minutes before serving
Remove the pork and cover with foil for 15 mins
Increase oven to 200C/180C fan to brown the sweet potato
If marinade needs thickening, simmer over a medium heat on stove top
Mix together in a large bowl, cabbage, apple and spinach with the yoghurt and lemon juice
Shred the pork and put back into the marinade, and serve together with the potatoes, beans and cabbage coleslaw
Ingredients
| 2kg | Pork shoulder |
| 125ml | Chinese cooking wine |
| 80ml | Soy sauce |
| 65g | Brown sugar |
| 5 cm | Piece of ginger (grated) |
| 2 | Cloves garlic (finely sliced) |
| 1 | Birds eye red chilli (chopped) |
| 10g | Sesame oil |
| 4 | Star anise |
| 2 | Cinnamon sticks |
| 8 | Cloves |
| 1 | Green apple (finely sliced) |
| 1 | Large carrot (finely sliced) |
| 700g | Cabbage (finely shredded) |
| 200g | Spinach leaves |
| 100g | Low fat yoghurt (plain) |
| 1 | Lemon juiced |
| 1kg | Sweet potato (peeled and cut into 2 cm cubes) |
| 400g | Green beans |
| 1 spray | Olive oil |
| 1 | Salt and pepper |
