Pork Roast With Port, Star Anise, Ginger and Tamarind
- Reviews 12
Ready In: 3 hrs 30 mins
Serves: 6
Ingredients
- 1 1⁄2 kg boneless pork loin roast
- 1 tablespoon canola oil
- 1 onion, sliced
- 6 cloves garlic, whole,unpeeled
- 2 cm ginger, peeled and finely grated
- 1 sprig rosemary
- 1 whole star anise
- 1⁄3 cup port wine
- 1⁄4 cup dark soy sauce
- 1 tablespoon tamarind paste
- 2 tablespoons light brown sugar
Directions
- Preheat oven to 140 C (280 F).
- Brown pork all over in oil in casserole dish.
- Transfer pork to plate.
- Fry onion slowly in same pan.
- Pour off excess oil, leaving onion behind.
- Return pork to dish.
- Add remaining ingredients and season with pepper.
- Bring to boil, cover and transfer to oven.
- Cook for around 3 hours turning occasionally until meat is very tender, and cooked through.
- Set pork aside.
- Skim as much fat as you can from juices, strain.
- Slice the pork thickly and drizzle with a little of the cooking juices.
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