VIETNAMESE-STYLE FIVE SPICE ROASTED PORK

COMPLIMENTARY RECIPE

“Every week, I use a large quantity of pork in my restaurant, Red Lantern. Asian cultures love pork and Asian chefs have developed a plethora of recipes for its preparation. Interestingly, I find the most delicious and succulent Asian pork recipes require meat that is full of fat. My favourite cuts of pork are the belly, shoulder and neck, which also happen to represent the best value. Slowly roasted or braised, these cuts yield meat that is sticky and unctuous, creating an addictive feeling in the mouth that is second to none. I don’t know why we are so scared of fat!” - Chef Mark Jensen

SERVES 6-8, as a main

INGREDIENTS

3 spring onions, sliced
125 ml shaoxing rice wine
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons caster sugar
2 tablespoons vegetable oil
2 kg pork shoulder blade chops
1 ½ tablespoons Chinese five spice
3 garlic cloves, finely chopped
4 cm piece of ginger, finely chopped
1 teaspoon salt
½ teaspoon white pepper
coriander sprigs, to garnish
long red chilli, sliced, to garnish

METHOD

Place the spring onions, rice wine, hoisin sauce, sugar, oil and 4 tablespoons water in a large bowl and mix well. Add the pork chops to the bowl, mix to coat well, then marinate overnight in the fridge.

Preheat the oven to 200°C. Remove the chops from the marinade and pat dry with paper towel, reserving the marinade for later use. Combine the five spice, garlic, ginger, salt and white pepper. Rub the chops with the mixture, then leave the pork to marinate at room temperature for 30 minutes.

Meanwhile, put the reserved marinade in a saucepan over medium heat and reduce by half. Place a roasting tin (line it with foil to minimise washing up) on the bottom rack of the oven and place the pork chops directly on the oven racks over the tin. Cook the chops for 30 minutes, pulling the oven racks out slightly and basting the chops liberally with the reduced marinade every 10 minutes. (It can get a bit messy when you pull the oven racks out to baste the pork, so it’s a good idea to lay an old kitchen cloth over the open oven door to catch the drips.)

Once cooked, remove the chops from the oven and allow to rest for 10 minutes. Place them on a serving platter and garnish with coriander and chilli.