Slow Roast Pork

Slow Roast Pork

When I have a working weekend coming up the only thing that cheers me up (and keeps me secure) is knowing that there will be something slow roasting or stewing in the background providing sustenance for the weekend. Some oxtail or a curry that improves as the weekend passes. Or a slow roasted pork joint that just falls apart at the touch. A bit of pre-planning is worth it as I do think the effort of letting a pork roast marinade overnight does make a difference but other than that the roast really takes minimal effort.

Slow Roast Pork

Slow Roast Pork

Slow Roasted Pork

Ingredients

  • 1.5kg deboned pork shoulder
  • Marinade:
  • 1 cup beer
  • 3 tbs honey
  • 3 tbs sweet soy sauce
  • 1 tbs chili sauce
  • 3 star anise
  • 3 bay leaves
  • 1 tsp hot mustard powder
  • 1 tsp chinese 5 spice
  • 1/2 cup water
  • 1 thumb size fresh ginger, thinly sliced
  • 3 cloves of garlic, bashed
  • a few whole peppercorns
  • To serve:
  • spring onion pancakes
  • cucumber pickle
  • chili mayo
  • fresh coriander/parsley

Instructions

  1. Mix all the marinade ingredients together in a large container and place the meat in it. Place in the fridge for at least 4 hours or overnight.
  2. Preheat the over to 150 Degrees C. Place the joint (I keep the skin on to protect the meat) in a deep casserole dish and add half of the marinade mixture with all the star anise, bay leaves, ginger, garlic and peppercorns. Roast for about 4 – 5 hours (cover after about 2 hours to keep the skin from burning) until the pork is very tender. Remove the skin and fat and shred the meat with two forks.
  3. Serve with spring onion pancakes (click for recipe), cucumber pickle (click for recipe), chili mayo and fresh coriander/parsley
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Wine suggestion from Conrad LouwThis exotic dish swanks with a wide variety of flavours, textures and strong Asian spices, topped with a pickle with high acidity. Wine to survive it all, is not an easy walk-in-the-park. The great thing about wine is that there are so many styles, that the right choice will be a blissful accompaniment to this delicious plate. My inclination would be to move towards a great quality South African version of a Weisser Riesling (not Cape Riesling) Jordan’s 2009 Riesling immediately jumps to mind. Not only is this wine fragrant & aromatic, but it boasts with high acidity to combat the subtle pickle, and its fruit-profile offers elements to pair well with the pork. Alternatives could also be other fragrant whites such as Cederberg’s Bukettraube and Nederburg’s Beautiful Lady a Gewurztraminer which forms part of their Heritage Heroes range (if you are lucky enough to find it). Both wines have slightly higher residual sugar, which offers a knock-out to honeyed & spicy food. If red wine makes your whistle blow go for your choice of Pinot Noir.

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