Name: Sticky glazed slow-roasted NZ pork
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: Sticky glazed slow-roasted NZ Pork; 1/2 cup (125ml) Chinese cooking wine (shao hsing); 1/2 cup (125ml) dark soy sauce; 1/3 cup (75g) firmly packed brown sugar; 4 clove garlic, sliced; 5 centimetre piece fresh ginger (25g), grated; 1 teaspoon sesame oil; 4 star anise; 2 kilogram piece NZ Pork scotch fillet roast (neck); 1 1/2 cup (375ml) water

Sticky glazed slow-roasted NZ pork

Jazz up your usual Sunday roast or Christmas dinner with this deliciously sticky Asian spiced pork. It's slow roasted to create a wonderfully tender piece of meat your whole family will love.

Serves 8

Prep

15M

Cook

Total

2H 15M

Ingredients

Sticky glazed slow-roasted NZ Pork

1/2 cup (125ml) Chinese cooking wine (shao hsing)

1/2 cup (125ml) dark soy sauce

1/3 cup (75g) firmly packed brown sugar

4 clove garlic, sliced

5 centimetre piece fresh ginger (25g), grated

1 teaspoon sesame oil

4 star anise

2 kilogram piece NZ Pork scotch fillet roast (neck)

1 1/2 cup (375ml) water

Method

Sticky glazed slow-roasted NZ Pork

Combine cooking wine, sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Reserve half the mixture, covered in the fridge.

Place pork in a large dish, pour remaining soy mixture over NZ Pork; turn to coat in marinade. Cover; refrigerate for 3 hours or overnight, turning pork occasionally.

Preheat oven to 150°C.

Place NZ Pork on a wire rack over a baking dish; reserve marinade. Pour the water into the base of the dish. Roast NZ Pork for 2 hours or until tender, brushing occasionally with the reserved marinade. Cover pork loosely with foil if overbrowning. Remove NZ Pork from pan, cover with foil; rest for 15 minutes. Discard any leftover marinade used to brush the NZ Pork.

Meanwhile, heat the refrigerated marinade in a small saucepan; bring to the boil. Reduce heat; simmer for 1 minute. Discard star anise.

Serve sliced NZ Pork on a platter, drizzled with soy mixture.