Page 119 - The Australian Womens Weekly Food

STICKY-GLAZED
SLOW-ROASTED PORK

PREP + COOK TIME 2 HOURS 15 MINUTES
(+ REFRIGERATION & RESTING)
SERVES 8 AS PART OF A BANQUET
WHITE CUT CHICKEN
WITH SPRING ONION
½ cup (125ml) chinese cooking wine DRESSING
½ cup (125ml) dark soy sauce
⅓ cup (75g) firmly packed
brown sugar
4 cloves garlic, crushed
5cm piece fresh ginger (25g), grated
1 teaspoon sesame oil
2 whole star anise
2 x 1kg pieces pork scotch fillet roast
1½ cups (375ml) water

1 Combine cooking wine, soy sauce,
sugar, garlic, ginger, oil and star
anise in a medium jug. Reserve white part of the onion; reserve
half the mixture, covered in the WHITE CUT CHICKEN the green part for serving. To make
fridge, for serving. WITH SPRING dressing, combine the onion (white
2 Place pork in a large dish, pour ONION DRESSING part only) with the ginger, garlic,
remaining soy mixture over pork;
cooking wine, vinegar, salt, sugar
turn to coat in marinade. Cover, PREP + COOK TIME 1 HOUR 30 MINUTES and chilli−infused oil in a medium
refrigerate for 3 hours or overnight, (+ COOLING & STANDING)
SERVES 8 AS PART OF A BANQUET bowl. Stand for 1 hour.
turning pork occasionally.
2 Meanwhile, remove fat from cavity
3 Preheat oven to 150°C/130°C fan.
of chicken and discard. Rinse chicken,
4 Place pork on a wire rack over ⅓ cup (80ml) peanut oil inside and out, under cold water; pat
a baking dish, reserving marinade. 4 whole dried red chillies dry with paper towel.
Pour the water into the base of the 2 spring onions (50g) 3 Bringthewatertotheboilina
dish. Roast pork, brushing occasionally 10cm piece fresh ginger (50g), large saucepan. Carefully lower
with reserved marinade, for 2 hours cut into strips chicken into water; return to the boil.
or until tender. Cover pork loosely 2 cloves garlic, chopped finely Reduce heat; cover, simmer gently for
with foil if overbrowning. Remove ¼ cup (60ml) chinese cooking wine 25 minutes. Remove from heat. Stand
pork from pan, cover with foil; rest ⅓ cup (80ml) rice wine vinegar chicken, covered, for 20 minutes.
for 15 minutes. Discard any leftover 1 tablespoon sea salt flakes (The residual heat of the water will
marinade used to brush the pork. 1 tablespoon caster sugar continue cooking the chicken.)
5 Meanwhile, place refrigerated 1.6kg whole fresh chicken 4 Remove lid; carefully lift chicken
marinade in a small saucepan; bring 3 litres (12 cups) water from water. Drain on paper towel.
to the boil over high heat. Reduce
Chop chicken into small pieces.
heat; simmer for 1 minute. Discard 1 Heat oil in a wok over medium 5 Slice the reserved green part of
star anise. heat; fry chillies for 30 seconds or the onion thinly. Spoon dressing over
6 Slice pork; serve on a platter, until blackened. Discard chillies; chicken; sprinkle with onion.
drizzled with hot soy mixture. reserve oil, cool. Thinly slice the

AWW FOOD • ISSUE THIRTY FIVE 119