Ingredients
Method
Sticky glazed slow-roasted NZ Pork
Combine cooking wine, sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Reserve half the mixture, covered in the fridge.
Place pork in a large dish, pour remaining soy mixture over NZ Pork; turn to coat in marinade. Cover; refrigerate for 3 hours or overnight, turning pork occasionally.
Preheat oven to 150°C.
Place NZ Pork on a wire rack over a baking dish; reserve marinade. Pour the water into the base of the dish. Roast NZ Pork for 2 hours or until tender, brushing occasionally with the reserved marinade. Cover pork loosely with foil if overbrowning. Remove NZ Pork from pan, cover with foil; rest for 15 minutes. Discard any leftover marinade used to brush the NZ Pork.
Meanwhile, heat the refrigerated marinade in a small saucepan; bring to the boil. Reduce heat; simmer for 1 minute. Discard star anise.
Serve sliced NZ Pork on a platter, drizzled with soy mixture.
Serve with stir-fried gai lan, green onion and chilli, and steamed jasmine rice.
Note