Pork Roast With Port, Star Anise, Ginger and Tamarind

Jewelies's Note:

Our favourite pork roast

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

Ingredients:

Servings: 6

• 1 ½ 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
• ¼ cup dark soy sauce
• 1 tablespoon tamarind paste
• 2 tablespoons light brown sugar

Directions:

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.

Reviews

[Heatherbelle2]

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:)

[JustJanS]

We are staying with Jewelies for a few days and she cooked this for our dinner last night. It was delicious with parmesan crusted mashed potato balls, carrots and asparagus and the wonderfully flavoured pan juices served over it.

[Maito]

Really yummy! I put everything in the crock pot (minus the oil), with a bit more wine. I also added 1 cinammon stick, 1 whole chili, and a head of bok choy. It was super!!