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Aromatic Sticky Asian Pork

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Aromatic Sticky Asian Pork

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Aromatic Sticky Asian Pork
Serves 6 to 8
Prep time 30 minutes
Cook time 2 hours, 45 minutes
Total time 3 hours, 15 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Halloween
Region Asian
By author Karen S Burns-Booth
Aromatic Sticky Asian Pork: A delicious autumnal dish of Asian style pork that is cooked with the Steam & Infuse™ attachment in my Stoves cooker for extra moistness & flavour. Serve with egg-fried rice and stir-fried vegetables.

Ingredients

Pork

  • 1.8kg boneless pork shoulder joint

Pork rub

  • 2 tablespoons honey
  • 1 tablespoon thick soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic granules

Steam & Infuse Sauce

  • 2 tablespoons thick soy sauce
  • 1 tablespoon Mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon Chinese five spice
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic granules
  • 3 star anise
  • Thai basil leaves, about 5 or 6
  • 100ml sweet chilli sauce
  • 2 teaspoons cornflour (mixed with a little soy sauce to make a smooth paste)

To serve

  • Stir-fried veggies (to serve)
  • Egg fried rice or boiled rice (to serve)

Note

Aromatic Sticky Asian Pork: A delicious autumnal dish of Asian style pork that is cooked with the Steam & Infuse™ attachment in my Stoves cooker for extra moistness & flavour. Serve with egg-fried rice and stir-fried vegetables.

Directions

Step 1 I used the top of my Stoves Richmond Deluxe 900DFT proflex splitter oven, and preheated the temperature to 180C.
Step 2 Smear all of the pork rub ingredients all over the pork joint.
Step 3 Place the Steam & Infuse™ frame in the middle of the roasting tray. Fill the Steam & Infuse™ container with all of the sauce ingredients.
Step 4 Place the pork joint over the top of the Steam & Infuse™ frame in the roasting tray. Fill the roasting try with water, and make sure to regularly top it up throughout cooking.
Step 5 Place the roasting tray in the preheated oven and roast for 2 1/2 hours, until the pork crackling is crispy and the juices run clear. Remove from the oven and Leave to rest for at least 15 mins. Then, carefully remove the pork joint from the Steam & Infuse™ framework, and place it on a serving platter and cover loosely with foil.
Step 6 Decant the cooking juices in the roasting tray AND the Steam & Infuse™ sauce ingredients from the pot into a saucepan and heat until boiling. Continue to boil until the sauce has reduced by a third and then stir in the cornflour mixture and heat until it has dissolved and you have a thick coating sauce.
Step 7 Serve the pork in thick slices over the cooked rice and stir fried veggies, and pour over the sauce.
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