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Pulled Pork with Ginger and Star Anise
Marinating the pork in Asian flavours makes it irresistibly good.
Prep Time
10 mins
plus marinating
Cook Time
8 3/4 hours plus resting
Serves
10-12
Nut Free
Dairy Free
Asian
Special Occasions
$$
Dinner
Kids
Ingredients
1/2 cup dry sherry
1/4 cup soy sauce, or tamari
1/4 cup oyster sauce
1 tbsp honey
5 whole star anise
4cm piece piece fresh ginger, thinly sliced
2 cloves garlic, crushed
2 limes, finely grated zest and juice of
1 red chilli, halved lengthways
1/2 orange, zest of, cut with a vegetable peeler
4.5-5 kg bone-in pork forequarter, skin scored and meat side slashed 12-16 times
2 tbsp vinegar, to brush
Method
STEP 1
Combine all ingredients except pork and vinegar in a large dish.
Add pork, skin side up, keeping the skin dry and clean.
Cover and allow to marinate for at least 4 hours or overnight in the fridge.
STEP 2
When ready to cook, preheat oven to 250°C fanbake.
Place pork in a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the marinade and water) and set the marinade aside.
Brush the skin with vinegar and roast until the skin starts to blister (about 45 minutes).
STEP 3
Reduce oven temperature to 140°C.
Pour reserved marinade and 2 cups water into the roasting dish and cook, uncovered, for about 8 hours.
Push the meat with your finger – it should give way completely.
Drain off the cooking liquid into a bowl and pop in the freezer until the fat sets and can easily be skimmed off.
Cover pork with tinfoil and a clean teatowel and allow to rest for 20-30 minutes.
STEP 4
To serve, lift off crackling and use forks to pull the pork apart in loose shreds.
Heat the skimmed cooking liquid and pour it over.
Serve chunks of crackling on the side.
NOTE
Serve with slider buns, French bread or roti. You can also serve bowls of shredded carrot, shredded cucumber, shredded spring onions, crispy shallots and/or coriander sprigs as garnishes so people can assemble their rolls as desired.
