Five spice roasted pork shoulder

Five spice roasted pork shoulder


Curtis Stones delicious, succulent pork shoulder will be the crowning achievement of your next family feast.

The ingredient of Five spice roasted pork shoulder

  1. 2 tbsp Chinese five-spice powder
  2. 1 1/2 tbsp fine sea salt
  3. 1 tbsp olive oil
  4. 1.8-2 kg Coles Easy Carve Pork Shoulder roast
  5. 2 medium brown onions (about 530g), cut into 1 cm dice
  6. 3 whole star anise
  7. 2 tbsp finely grated, peeled fresh ginger
  8. 1 cup caster sugar
  9. 1 tbsp orange zest
  10. 1/4 cup white wine vinegar

The instruction how to make Five spice roasted pork shoulder

  1. To roast the pork, preheat oven to 225C or 205C fan-forced.
  2. Rub the five-spice powder and salt all over the pork, then rub over the oil. Place pork, fat-side up, on a rack in a roasting pan. Roast for 30 mins, then reduce the temperature to 180u00b0C or 160u00b0C fan and continue roasting for 1 hr 30 mins, or until a thermometer inserted into the thickest part of the pork registers 60u00b0C. As a rule of thumb, for every 500g of pork, roast for about 25 mins.
  3. Transfer pork to a carving board, cover loosely with foil, and rest for about 25 mins.
  4. Meanwhile, to make the compote, preheat a medium, heavy-based saucepan over medium-high heat. Add the oil and then add onions and cook for 3 mins, or until onions begin to soften. Add star anise and cook, stirring occasionally, for 5 mins, or until onions are translucent. Add ginger and cook for 2 mins, or until fragrant. Add sugar and stir for 1 min, or until the sugar liquefies and simmers. Stir in the orange zest and vinegar and reduce heat to medium-low to simmer gently, stirring occasionally, for 20-30 mins, or until the liquid reduces to a light syrup. Set aside to cool. The compote will continue to thicken as it cools.
  5. Slice pork and transfer to a platter. Serve with Onion & ginger compote.

Nutritions of Five spice roasted pork shoulder

calories: 634.784 calories
fatContent: 24.9 grams fat
saturatedFatContent: 8.2 grams saturated fat
carbohydrateContent: 33.6 grams carbohydrates
sugarContent: 28 grams sugar
proteinContent: 65.3 grams protein
cholesterolContent: 194 milligrams cholesterol
sodiumContent: 1437 milligrams sodium


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