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Five spice roasted pork shoulder
Five spice roasted pork shoulder
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
"Savor Curtis Stone's mouthwatering pork shoulder for a show-stopping family meal."
Ingredients:
  • 3 whole star anise
  • 40.00 ml Chinese five-spice powder
  • 14.40 gm fine sea salt
  • 1.8-2 kg Easy Carve Pork Shoulder roast
  • 2 medium brown onions (about 530g), cut into 1 cm dice
  • 40.00 ml finely grated, peeled fresh ginger
  • 215.00 gm caster sugar
  • 20.00 ml orange zest
  • 62.50 ml white wine vinegar
Instructions:
  • Preheat the oven to 225C (205C fan-forced) to perfect the roast pork.
  • Massage the five-spice powder and salt onto the pork, followed by a generous rub of oil. Position the pork, fat-side up, on a rack in a roasting pan. Roast at 220°C for 30 minutes, then lower the heat to 180°C or 160°C if using a fan and roast for an additional 1 hour 30 minutes, or until a thermometer reads 60°C when inserted into the thickest part of the pork. Remember, for every 500g of pork, cook for approximately 25 minutes.
  • Place the pork on a carving board, cover it loosely with foil, and allow it to rest for approximately 25 minutes.
  • To prepare the compote, heat oil in a saucepan over medium-high heat. Sauté onions until softened, about 3 mins. Stir in star anise and cook until onions are translucent, about 5 mins. Add ginger and cook until fragrant, about 2 mins. Sprinkle sugar over the mixture and stir until it forms a syrup, about 1 min. Mix in orange zest and vinegar, then simmer gently over medium-low heat for 20-30 mins until it becomes a light syrup. Let it cool - the compote will thicken as it rests.
  • Slice the pork elegantly and arrange on a serving platter. Accompany it with a flavorful Onion & Ginger compote.

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