Pork Roast With Port, Star Anise, Ginger and Tamarind

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Our favourite pork roast

Ingredients Nutrition


  1. Preheat oven to 140 C (280 F).
  2. Brown pork all over in oil in casserole dish.
  3. Transfer pork to plate.
  4. Fry onion slowly in same pan.
  5. Pour off excess oil, leaving onion behind.
  6. Return pork to dish.
  7. Add remaining ingredients and season with pepper.
  8. Bring to boil, cover and transfer to oven.
  9. Cook for around 3 hours turning occasionally until meat is very tender, and cooked through.
  10. Set pork aside.
  11. Skim as much fat as you can from juices, strain.
  12. Slice the pork thickly and drizzle with a little of the cooking juices.
Most Helpful

We need a 10 star option. Amazing! By far the best pork I have ever had, let alone made. I use a pork loin when I make this. There are only 2 of us so it's still enough food, and I can make it in about 45 minutes that way. (Roasting pan, uncovered, 2- 2.5 lbs, about 400*, about 45 minutes - We like our pork really done). The only other thing I change is that I use Syrah or Malbec from Frontera. It's pretty cheap but really tasty. We get a double bottle and serve it with dinner also. Anyway, this recipe is definitely restaurant quality and makes the perfect at-home date night. We usually have it with a salad and a rice dish, and oh yeah, plenty of wine!

JennyLynn99 March 03, 2012

Delicious! The hint of anise in the pork is lovely, and it came out nice and moist. This recipe's a keeper!

flor_enojada February 25, 2014

What an interesting dish!! Asian flavours with the rosemary & port!! Have to say I was a tad sceptical & didn't know what to serve with it. Took note of other reviewers & made your smashed taters (a long-time fave now)& that worked. I cooked about a kilo of stewing pork in my new pressure cooker (any Perthites here, the French lady at Subi has a great sale on now). Soo tender. If I'd been organised I was going to use the crock pot, but I think the pressure cooker gave a more tender result. Despite the mainly Asian flavours, the potatoes went well with it. My husband & son both absolutely RAVED about this dish & want me to make it weekly - and that's high praise indeed. Thank you, mate:)

Heatherbelle2 January 02, 2008