SEARCH

Roasted Pork with Ginger Honey Glaze

Prepare: 15 minutes, plus marinating.
Cook: 60-80 minutes
Serves 8

The glaze used here is also delicious with barbeque pork or a whole suckling pig.

Ingredients
Ginger honey glaze;
2 tbsp finely chopped fresh ginger
1 spring onion finely sliced
3 cloves garlic peeled and chopped
¼ cup honey
½ cup pineapple juice
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 star anise
2 red chillies, deseeded and reserved

1 free range pork loin, about 1.4kg, skin cut off and reserved - available at Stubbs
2 cups pineapple juice
Salt

Directions:

PLACE glaze ingredients into a pot and bring to the boil. Cool. Cut deep slashes diagonally over the pork loin about 3cm apart. Place pork in bowl and pour glaze over. Cover and marinade overnight in the fridge.

HEAT oven to 200 degrees C. transfer pork to roasting dish. Pour pineapple juice over pork and cook, covered, for 45 minutes. Uncover and brush the meat with glaze. Cook anther further 15-25 minutes until juices run clear when a skewer is inserted into the deepest part of the meat. Stand for 10 minutes before craving into thick slices
.
PREPARE crackling while pork cooks. Cut pork skin into 8-10 pieces. Score lightly on the skin side. Place in a dish, brush with water, sprinkle with salt and roast for about 20 minutes until crisp and golden. Drain off fat. Serve some pieces on top of the pork with pan juices poured over.

Cooks note: the glaze will keep in the fridge for a few weeks. Boil it each time after marinating raw meat.

Purchase products in this recipe:

Boned & Rolled Free Range Pork Loin - 1.5kg portion.

Boned & Rolled Free Range Pork Loin - 750gm portion.

Zarbo - Star Anise Whole 40gms