Five spice roasted pork shoulder

Recipes / Meat

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

Recipe «Five spice roasted pork shoulder» presented in category Recipes / Meat, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp Chinese five-spice powder, 1 1/2 tbsp fine sea salt, 1 tbsp olive oil, 1.8-2 kg Coles Easy Carve Pork Shoulder roast, 2 medium brown onions , cut into 1 cm dice , 3 whole star anise, 2 tbsp finely grated, peeled fresh ginger, 1 cup caster sugar , 1 tbsp orange zest, 1/4 cup white wine vinegar.

Ingredients:

  • 2 tbsp Chinese five-spice powder 
  • 1 1/2 tbsp fine sea salt 
  • 1 tbsp olive oil 
  • 1.8-2 kg Coles Easy Carve Pork Shoulder roast 
  • 2 medium brown onions , cut into 1 cm dice 
  • 3 whole star anise 
  • 2 tbsp finely grated, peeled fresh ginger 
  • 1 cup caster sugar 
  • 1 tbsp orange zest 
  • 1/4 cup white wine vinegar 

Instructions

  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.