Slow-cooked pork and roasted tamarillos

The tartness of caramelised tamarillos are the perfect foil for rich pork in this roast. Try this pork roast for your next Sunday dinner

By Nici Wickes
  • 1 hr 30 mins cooking
  • Serves 6
  • Print


  • 1.5 kilogram pork shoulder, boned*
  • 1/2 teaspoon chinese five-spice
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt
  • 4 potatoes, quartered
  • 5 tamarillos, cut lengthwise
  • 2 spring onions, sliced thinly


  • 1
    Preheat oven to 230°C.
  • 2
    Pat the skin and meat dry. Rub the spice into the meat side of the pork, then the oil and salt into the skin side.
  • 3
    Place in a roasting dish. Cook near the top of the oven for 30 minutes or until the crackling forms.
  • 4
    Reduce oven to 175°C and lower the dish to the middle of the oven. Add the potatoes and tamarillos, then cover tightly with foil. Cook for one hour.
  • 5
    Remove the foil and check the meat is soft and cooked through. Turn the oven back up to 230°C – or even grill – to re-crisp the crackling.
  • 6
    Rest the meat for 10 to 15 minutes before slicing. Serve with the skinned tamarillos, potatoes and a sprinkling of spring onions.


-A shoulder-belly cut was used for the pork shoulder. -Ask your local butcher or supermarket butcher to prepare a shoulder-belly cut for you. Get them to score the skin, which will help you get nice crackling. -If you’re not lucky enough to have a tamarillo tree in your garden, the fruit can be ordered and delivered direct from the orchard to your door from tastytamarillos.co.nz.

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