Pulled Pork with Ginger and Star Anise

Recipe by: Annabel Langbein - https://www.annabel-langbein.com/recipes/pulled-pork-with-ginger-and-star-anise/3379/


· ½ cup dry sherry

· ¼ cup each soy sauce and oyster sauce

· 1 tbsp Happy Valley Field honey

· 5 whole star anise

· 4cm piece fresh ginger, thinly sliced

· 2 cloves garlic, crushed

· finely grated zest and juice of 2 limes

· 1 long red chilli, halved lengthways

· zest of ½ an orange, cut with a vegetable peeler

· 4.5-5kg bone-in pork forequarter, skin scored and meat side slashed 12-16 times

· 2 tbsp vinegar, to brush 


Combine all ingredients except pork and vinegar in a large dish. Add pork, skin side up, keeping the skin dry and clean. Cover and allow to marinate for at least 4 hours or overnight in the fridge.

When ready to cook, preheat oven to 250°C fanbake. Place pork in a metal baking dish (do not use a glass or ceramic baking dish as it might shatter when you add the marinade and water) and set the marinade aside. Brush the skin with vinegar and roast until the skin starts to blister (about 45 minutes).

Reduce oven temperature to 140°C. Pour reserved marinade and 2 cups water into the roasting dish and cook, uncovered, for about 8 hours. Push the meat with your finger – it should give way completely. Drain off the cooking liquid into a bowl and pop in the freezer until the fat sets and can easily be skimmed off. Cover pork with tinfoil and a clean teatowel and allow to rest for 20-30 minutes.

To serve, lift off crackling and use forks to pull the pork apart in loose shreds. Heat the skimmed cooking liquid and pour it over. Serve chunks of crackling on the side.

Serve with slider buns, French bread or roti. You can also serve bowls of shredded carrot, shredded cucumber, shredded spring onions, crispy shallots and/or coriander sprigs as garnishes so people can assemble their rolls as desired.