COOKBOOK: The Australian Women’s Weekly
This asian flavoured pork was delicious! I have acquired a taste for star anise! Love it!
It’s so easy to put a roast pork in the oven, just don’t forget to baste with the same juices in the pan 20mins before end of cooking time. Served with the asian greens and you have a top main dish.
RECIPE
Serves 6
1kg pork roast
2 cloves of garlic, sliced in half
6cm ginger, sliced (not too thin)
olive oil, 2 tablespoons
Salt
500g asian greens
FIVE SPICE STAR ANISE GLAZE
1 1/4 cup water
1 cup brown sugar
3 fresh red chilli , copped finely
3 star anise
1 teaspoon rice spice powder
1/3 cup soy sauce
1/4 cup rice vinegar
GLAZE
Take all the ingredients and blend well, set aside
ASIAN GREENS
I like to cut my greens and microwave the stalk part of the greens away from the leaves. Or, you can choose to stir fry.
PORK
Preheat oven 180C
Place pork in a deep oven dish. Cut shallow slits in the pork and insert the garlic and ginger pieces. Add the glaze mixture in the pan. Brush the pork with olive oil and sprinkle salt over it.
Bake the pork in a moderate oven for 50mins. Baste the pork with glaze juices and bake a further 10-15mins, or until cooked through.
Remove from oven and let stand for 10mins before carving. Serve with green vegetables and a drizzle of pan glaze juices.
