Prep 30 mins
Cook 3 hrs
Our favourite pork roast
Make and share this Pork Roast With Port, Star Anise, Ginger and Tamarind recipe from Food.com.
- 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.
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!
Delicious! The hint of anise in the pork is lovely, and it came out nice and moist. This recipe's a keeper!
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:)