Pork Roast with Port Star Anise Ginger and Tamarind
Experience a symphony of bold, exotic flavors with this Pork Roast with Port, Star Anise, Ginger, and Tamarind. This melt-in-your-mouth, slow-roasted pork shoulder is infused with a rich medley of ingredients like fragrant star anise, tangy tamarind paste, and the earthy warmth of fresh ginger. Port wine and brown sugar add a luscious sweetness, while soy sauce balances it all with savory depth. Braised to perfection in a Dutch oven, the pork is basted in its own spiced juices for hours, creating an irresistible, glossy sauce. Perfect for a special dinner or holiday gathering, this dish pairs wonderfully with steamed jasmine rice or crusty bread to soak up every last drop. Garnish with a sprinkle of fresh cilantro for a vibrant touch, and let your taste buds indulge in this luxurious yet approachable masterpiece!
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Recipe Information
Ingredients
- 4 lbs pork shoulder (bone-in)
- 1.5 cups port wine
- 2 tablespoons vegetable oil
- 2 large onions (thinly sliced)
- 6 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 3 whole pods star anise
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1.5 cups chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro (chopped, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the pork shoulder generously with salt and pepper on all sides.
Heat the vegetable oil in a large ovenproof dutch oven or roasting pan over medium-high heat.
Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the pan and set aside.
Add the sliced onions to the same pan and sauté for 5 minutes, or until softened.
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Pour in the port wine, using a wooden spoon to scrape any browned bits from the bottom of the pan.
Add the star anise, tamarind paste, soy sauce, and brown sugar to the pan. Stir to combine well.
Return the seared pork shoulder to the pan, nestling it into the sauce.
Pour in the chicken stock, ensuring the liquid comes about halfway up the side of the pork shoulder.
Cover the pan with a lid or aluminum foil, then transfer to the preheated oven.
Roast the pork for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. Baste the pork with the sauce every 45 minutes for added flavor.
Remove the pork from the oven and let it rest for 10 minutes before shredding or slicing.
Serve the pork drizzled with the reduced sauce and garnished with chopped cilantro.
Nutrition Facts
Calories |
5959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.3 g | 509% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 5612 mg | 244% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 104.5 g | ||
| Protein | 358.3 g | 717% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 6826 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
