Asian pork roast with star anise and ginger.
Star Anise is definitely a wonderful ingredient that blends amazingly well with the pork and the ginger in this dish, hope you enjoy it, it is definitely one of our favorites
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How to Make Perfectly Crispy Crackling and Juicy Roast Pork
It’s almost winter down here in Australia, which means it’s the perfect time to cook up a big, juicy roast pork with an insanely crispy crackling. We’ll also whip up some delicious sides to go with it.
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Roast pork loin
- pork loin
- salt
- 1 tbsp peanut oil
Method
1. Score the pork skin every 1cm, just through the skin and into the fat - you don't want to score the muscle.
2. Tie the loin with butcher's string, this will help the loin to keep its shape and cook evenly.
3. Place the pork onto a tray with a rack under it and then cover the skin side of the pork with lots of salt. Put it into the fridge overnight, at a minimum, but 24 hours is better.
4. When ready to roast, preheat the oven to 230c.
5. Brush off all the salt and pat dry the skin with a paper towel. Then brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f).
6. Let the pork rest for at least 15 minutes before carving.
Red cabbage
- 1/2 head red cabbage, sliced thin
- 50g butter
- 1 cinnamon stick
- 1 star anise
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
Place everything in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender.
Apple butter
- 4 Granny Smith apples
- 50g butter
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 star anise
- 1 cinnamon stick
Place all the ingredients into a pot and over medium-low heat, cook down slowly for 1.5 hours.
Once cooked, puree and optionally add another knob of butter during this process.
PORK WITH STAR ANISE GLAZE *asian*
RECIPE & VIDEO:
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RECIPE
Serves 6
1kg pork roast
2 cloves of garlic, sliced in half
6cm ginger, sliced (not too thin)
olive oil, 2 tablespoons
Salt
500g asian greens
FIVE SPICE STAR ANISE GLAZE
1 1/4 cup water
1 cup brown sugar
3 fresh red chilli , copped finely
3 star anise
1 teaspoon rice spice powder
1/3 cup soy sauce
1/4 cup rice vinegar
GLAZE
Take all the ingredients and blend well, set aside
ASIAN GREENS
I like to cut my greens and microwave the stalk part of the greens away from the leaves. Or, you can choose to stir fry.
PORK
Preheat oven 180C
Place pork in a deep oven dish. Cut shallow slits in the pork and insert the garlic and ginger pieces. Add the glaze mixture in the pan. Brush the pork with olive oil and sprinkle salt over it.
Bake the pork in a moderate oven for 50mins. Baste the pork with glaze juices and bake a further 10-15mins, or until cooked through.
Remove from oven and let stand for 10mins before carving. Serve with green vegetables and a drizzle of pan glaze juices.
Star Anise Glazed Pork, with Thuy Hang
A modern and healthy take on the traditional recipe Chinese BBQ Roast Pork («thit xa xiu» in Vietnamese). Recipe from the Bliss and the Art of Vietnamese Cuisine cookbook:
Star Anise Glazed Pork with Thuy Hang’s Own Touchis packed with flavor and is colorful, but best of all, it boasts all natural ingredients... no artificial flavoring, no artificial coloring, no monosodium glutamate and no white sugar... making it a modern, healthy take on the traditional recipe.
This Star Anise Pork is also the star topping of the Vietnamese sub sandwich.
Click on the link above to find out about my healthy version of this well-known sub sandwich (Banh Mi) included with this same recipe and all detailed in the book p. 77.
© 2019 TH Publishing
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20E
Chef Nathan J Castles, Anise Brisbane, Slow cooked Pork Belly
Chef Nathan J Castles, Anise Brisbane, Slow cooked Pork Belly
Soy Star Anise Braised Chicken
Soy star anise braised chicken is ridiculously easy to make and absolutely stunning with its deep mahogany coloured skin. Bathed in a master stock infused with star anise, ginger and garlic which permeates, and deeply flavours the chicken. This is a winner of a recipe!
Pop everything in the pot and cook........ That's it!
FULL RECIPE:
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