Five spice roasted pork shoulder

Cooking Meat Five spice roasted pork shoulder

Curtis Stones delicious, succulent pork shoulder will be the crowning achievement of your next family feast.

  1. To roast the pork, preheat oven to 225C or 205C fan-forced.
  2. Rub the five-spice powder and salt all over the pork, then rub over the oil. Place pork, fat-side up, on a rack in a roasting pan. Roast for 30 mins, then reduce the temperature to 180°C or 160°C fan and continue roasting for 1 hr 30 mins, or until a thermometer inserted into the thickest part of the pork registers 60°C. As a rule of thumb, for every 500g of pork, roast for about 25 mins.
  3. Transfer pork to a carving board, cover loosely with foil, and rest for about 25 mins.
  4. Meanwhile, to make the compote, preheat a medium, heavy-based saucepan over medium-high heat. Add the oil and then add onions and cook for 3 mins, or until onions begin to soften. Add star anise and cook, stirring occasionally, for 5 mins, or until onions are translucent. Add ginger and cook for 2 mins, or until fragrant. Add sugar and stir for 1 min, or until the sugar liquefies and simmers. Stir in the orange zest and vinegar and reduce heat to medium-low to simmer gently, stirring occasionally, for 20-30 mins, or until the liquid reduces to a light syrup. Set aside to cool. The compote will continue to thicken as it cools.
  5. Slice pork and transfer to a platter. Serve with Onion & ginger compote.

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