Sticky glazed slow-roasted NZ pork

Jazz up your usual Sunday roast or Christmas dinner with this deliciously sticky Asian spiced pork. It's slow roasted to create a wonderfully tender piece of meat your whole family will love.

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 8
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Sticky glazed slow-roasted NZ Pork
  • 1/2 cup (125ml) Chinese cooking wine (shao hsing)
  • 1/2 cup (125ml) dark soy sauce
  • 1/3 cup (75g) firmly packed brown sugar
  • 4 clove garlic, sliced
  • 5 centimetre piece fresh ginger (25g), grated
  • 1 teaspoon sesame oil
  • 4 star anise
  • 2 kilogram piece NZ Pork scotch fillet roast (neck)
  • 1 1/2 cup (375ml) water


Sticky glazed slow-roasted NZ Pork
  • 1
    Combine cooking wine, sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Reserve half the mixture, covered in the fridge.
  • 2
    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.
  • 3
    Preheat oven to 150°C.
  • 4
    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.
  • 5
    Meanwhile, heat the refrigerated marinade in a small saucepan; bring to the boil. Reduce heat; simmer for 1 minute. Discard star anise.
  • 6
    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.