Ingredients
Method
1.Combine cooking wine, soy sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Place pork in a large dish, pour over half soy mixture, turn to coat pork. Reserve remaining soy mixture for serving. Cover and refrigerate for 3 hours or overnight, turning pork occasionally.
2.Preheat the oven to 200°C (180°C fan-forced).
3.Place pork on a wire rack over a baking dish, reserving marinade for basting. Pour measured water into the base of the baking dish. Cover tightly with foil.
4.Place pork in the oven, reduce temperature to 160°C (140°C fan-forced) and roast, 1 hour 30 minutes. Remove foil and roast for a further 1 hour or until pork is tender, brushing occasionally with reserved marinade.
5.Remove pork from the dish, cover with foil and stand for 20 minutes before slicing.
6.Meanwhile, heat the unused marinade in a small saucepan. Bring to boil, reduce heat and simmer for 1 minute.
7.Serve the pork slices drizzled with sauce. Serve with roasted kumara wedges, steamed Brussels sprouts and snow peas, if you like.
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