STICKY-GLAZED SLOW-ROASTED PORK

2¼ HOURS

½ cup (125ml) chinese cooking wine ½ cup (125ml) dark soy sauce

1/3 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 half the mixture, covered in the fridge, for serving.

2 Place pork in a large dish, pour remaining soy mixture over pork; turn to coat in marinade. Cover, refrigerate for 3 hours or overnight, turning pork occasionally.

3 Preheat oven to 150°C/130°C fan. 4 Place pork on a wire rack over a baking dish, reserving marinade. Pour the water into the base of the dish. Roast pork, brushing occasionally with reserved marinade, for 2 hours or until tender. Cover pork loosely with foil if overbrowning. Remove pork from pan, cover with foil; rest for 15 minutes. Discard any leftover marinade used to brush the pork.

5 Meanwhile, place refrigerated marinade in a small saucepan; bring to the boil over high heat. Reduce heat; simmer for 1 minute. Discard star anise.

6 Slice pork; serve on a platter, drizzled with hot soy mixture.