Five spice roasted pork shoulder

Five spice roasted pork shoulder

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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
fibreContent:
proteinContent: 65.3 grams protein
cholesterolContent: 194 milligrams cholesterol
sodiumContent: 1437 milligrams sodium

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