Curtis Stones delicious, succulent pork shoulder will be the crowning achievement of your next family feast.
- To roast the pork, preheat oven to 225C or 205C fan-forced.
- 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.
- Transfer pork to a carving board, cover loosely with foil, and rest for about 25 mins.
- 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.
- Slice pork and transfer to a platter. Serve with Onion & ginger compote.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set