Slow-cooked Asian pork with Soy, Chilli and Garlic

S E R V E S:  4       |       P R E P:  30 min       |       C O O K:  3 hours       |       R E A D Y:  3 hours  30 min
  • 1kg pork shoulder, bone removed

  • 1 tsp sea salt

  • 1 good pinch chilli flakes

  • 2 tsp fennel seeds, roasted and ground

  • 4 cloves garlic, peeled and roughly chopped

  • 1 x 4cm piece fresh ginger, peeled and roughly chopped

  • 2 tbsp vegetable oil 

  • 75g baby spinach leaves

  • 2 cups coriander, washed and picked

  • ¾ cup mint leaves, picked

  • 2 spring onions, finely sliced Asian-style

  • 1 cup basil, picked (optional)

  • 2 cups cooked jasmine rice

  • 250ml soy, chilli, and garlic dressing (see below)

Soy, Chilli and Garlic Dressing (Makes 250ml)

  • 1/3 cup sweet soy sauce

  • ¼ cup oyster sauce

  • ¼ cup hoisin sauce

  • 2 tbsp fish sauce

  • 1 tsp crushed garlic

  • 1 tsp finely chopped ginger

  • 1 tbsp fish sauce

  • ¼ tsp ground chilli flakes

Screen Shot 2021-04-28 at 10.13.52
  1. Preheat oven to 200˚C. Score pork skin with a very sharp knife. Crush salt, chilli flakes and fennel seeds in a mortar and pestle. Add garlic and ginger and grind to a smooth paste. Muddle with vegetable oil and smear spice mix all over the skin and the flesh of the pork. Place pork into a roasting dish with high sides and roast for 30 minutes.

  2. To make the Soy, chilli & garlic dressing: Mix all ingredients together in a small bowl and reserve for later use, or store in an airtight container in the refrigerator for up to one month.

  3. While pork is cooking, cook the 2 cups of Jasmine rice.

  4. Remove pork from oven and add half a cup of water to the roasting dish. Cover with aluminium foil and seal the edges tightly. Reduce oven temperature to 160˚C and cook the pork for a further 2½ –3 hours or until meat is very tender. Remove from oven and allow to rest for at least 20 minutes before discarding foil, skin and excess fat.

  5. Place salad ingredients together in a bowl and toss to combine. Heat rice and divide between four plates. Place pork on top of the rice and drizzle generously with soy, chilli, and garlic dressing.