Name: Honey and soy glazed pork
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 1/2 cup light soy sauce; 1/3 cup honey, heated; 2 tablespoon grated fresh ginger; 1.8 kilogram rolled, tied boneless pork shoulders; 1.2 kilogram kumara, peeled, thinly sliced into rounds; 1 teaspoon chinese five spice; 2 tablespoon sesame oil; 4 baby bok choy, halved lengthwise; 2 fresh long red chillies, thinly sliced diagonally; 1/3 cup coriander leaves

Honey and soy glazed pork

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Serves 8

Prep

20M

Cook

Total

2H 20M

Ingredients

1/2 cup light soy sauce

1/3 cup honey, heated

2 tablespoon grated fresh ginger

1.8 kilogram rolled, tied boneless pork shoulders

1.2 kilogram kumara, peeled, thinly sliced into rounds

1 teaspoon chinese five spice

2 tablespoon sesame oil

4 baby bok choy, halved lengthwise

2 fresh long red chillies, thinly sliced diagonally

1/3 cup coriander leaves

Method

1.Combine soy sauce, honey, ginger and 2 tablespoons water in a shallow glass or ceramic dish. Add pork; turn to coat. Chill for at least 1 hour to marinate, turning occasionally.

2.Preheat oven to 160°C/140°C fan forced. Transfer pork to a large roasting pan. Add 1/2 cup water to pan. Bake, basting and turning pork every 15 minutes, for 1 hour 15 minutes. Combine kumara, five spice powder and oil. Place around pork. Bake, basting and turning pork every 15 minutes, for 45 minutes more or until pork is cooked and kumara tender. Remove from oven. Stand for 10 minutes to rest.

3.Place bok choy in a heatproof bowl; cover with boiling water. Stand for 2 minutes or until wilted; drain. Place bok choy around pork; turn to coat in pan juices. Slice pork. Serve pork with vegetables, pan juices and sprinkled with chilli and coriander.

Rolled and tied pork shoulder is in the refrigerated butchery section at most supermarkets. You can also use pork scotch fillet. Price will vary.
Note

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