serves
8
prep
15 minutes
cook
5:35 hours
difficulty
Mid
serves
8
people
preparation
15
minutes
cooking
5:35
hours
difficulty
Mid
level
Ingredients
- 1 tbsp vegetable oil
- 2.5 kg pork shoulder on the bone
- 1 tsp cloves
- 10 star anise
- 2 long red chillies, halved, stems intact
- banana leaves (see Note) or foil, to wrap
Chilli pineapple
- 1 pineapple, peeled, cored, chopped into 2cm pieces
- 8 star anise
- 5 bird’s-eye chillies, halved lengthwise
- 110 g (½ cup) caster sugar
- 125 ml (½ cup) white wine vinegar
Cooling time 5 minutes
Resting time 15 minutes
Drink match 2011 Rochford Yarra Valley Cerberus, Yarra Valley, Vic ($27)
Instructions
To make chilli pineapple, place all ingredients over medium–low heat, stirring to dissolve sugar. Simmer for 20 minutes or until glossy and reduced, then set aside to cool.
Heat oil in a large saucepan over medium– high heat. Add pork, season, then cook, turning, for 8 minutes or until browned all over. Pour in enough cold water to just cover, then add cloves, star anise, chillies and 1 tsp salt. Bring to a simmer over medium–low heat and cook for 1½ hours or until tender. Remove from liquid, discarding liquid, and cool slightly.
Preheat oven to 140°C. Wrap pork in banana leaves and place in a roasting pan. Roast for 3½ hours or until very tender. Rest for 15 minutes. Shred and serve with chilli pineapple.
Note
• Banana leaves are from Asian food shops.
Photography Sean Fennessy
As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
