Slow Roast 5-Spice Pork Shoulder with Cabbage Slaw
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Slow Roast 5-Spice Pork Shoulder with Cabbage Slaw
Recipe Courtney Roulston
Ingredients
2.2kg Coles boneless pork shoulder
marinade
1 tsp chinese 5 spice powder
2cm piece fresh ginger, grated
2 tbsp soy sauce
3 tbsp hoisin sauce
2 tbsp honey
2 tbsp sesame oil
cabbage salad
4 cups shredded savvoy cabbage
1 cup coriander, chopped, plus extra sprigs to serve
2 tbsp apple cider vinegar
1 tbsp Squeaky Gate extra virgin olive oil
2 tsp sesame seeds, toasted
to serve
2 cups short grain brown rice
1 long red chilli, sliced
Method
Pre heat the oven to 170 degrees C.
Remove string from the pork shoulder and place into a deep-sided roasting tray.
Whisk together all the marinade ingredients with 1 cup of water. Pour the marinade mixture over the pork and cover with baking paper and foil to seal.
Roast in the oven for 3 hours, or until the pork is tender. Uncover the pork and baste with some of the pan juices. Place back in the oven and roast for a further 30 minutes to make the pork darker in colour and the sauce slightly reduced and sticky.
Meanwhile place the rice into a pot with 2 cups boiling water and place onto a medium heat. Cook until the water has been absorbed, then turn the rice down to very low, cover with a lid and steam for 15 minutes.
Mix together all the cabbage salad ingredients and season with sea salt and cracked black pepper. Place into a serving bowl and garnish with extra sesame seeds.
Serve Pork with steamed rice, cabbage salad and garnish with extra coriander sprigs and sliced chilli.
