Slow-cooked pork and roasted tamarillos
The tartness of caramelised tamarillos are the perfect foil for rich pork in this roast. Try this pork roast for your next Sunday dinner
- 1 hr 30 mins cooking
- Serves 6
Print
Ingredients
- 1.5 kilogram pork shoulder, boned*
- 1/2 teaspoon chinese five-spice
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 4 potatoes, quartered
- 5 tamarillos, cut lengthwise
- 2 spring onions, sliced thinly
Method
- 1Preheat oven to 230°C.
- 2Pat the skin and meat dry. Rub the spice into the meat side of the pork, then the oil and salt into the skin side.
- 3Place in a roasting dish. Cook near the top of the oven for 30 minutes or until the crackling forms.
- 4Reduce oven to 175°C and lower the dish to the middle of the oven. Add the potatoes and tamarillos, then cover tightly with foil. Cook for one hour.
- 5Remove the foil and check the meat is soft and cooked through. Turn the oven back up to 230°C – or even grill – to re-crisp the crackling.
- 6Rest the meat for 10 to 15 minutes before slicing. Serve with the skinned tamarillos, potatoes and a sprinkling of spring onions.
Notes
-A shoulder-belly cut was used for the pork shoulder. -Ask your local butcher or supermarket butcher to prepare a shoulder-belly cut for you. Get them to score the skin, which will help you get nice crackling. -If you’re not lucky enough to have a tamarillo tree in your garden, the fruit can be ordered and delivered direct from the orchard to your door from tastytamarillos.co.nz.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020
read more from