Asian Inspired Festive Season Pork Roast with Crunchy Slaw and Cherry Jam
Ingredients for the Roast Pork:
- 1 pork loin rack roast (about 1.8kg with 6 cutlets), skin scored
- 100g of Maldon salt
Ingredient's for the Cherry Jam:
- 2 T vegetable oil
- 1 medium-size red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 T finely grated ginger
- 350 g pitted cherries, halved
- 1 T caster sugar, or to taste
- 1 T soy sauce
- 150 ml sherry wine
- 90 ml rice vinegar
Ingredient's for the Slaw:
- 400 g cabbage, thinly shaved on a mandolin
- 1 cup (loosely packed) bean sprouts
- ¾ cup coriander
- 3 spring onions, thinly sliced
- 2 T vegetable oil
- 2 T rice vinegar
- 1 T soy sauce
- 1 T finely grated ginger
- 1 garlic clove, finely chopped
Method for the Roast Pork:
- Preheat your oven to 220C
- Prep your roasting tray with four layers of heavy-duty tin foil and two layers of baking paper on top of the foil.
- These layers will prevent the pan juices from recusing to the point of burning.
- Pat the pork loin dry with a tea towel.
- With a sharp craft knife, score the rind with 5mm wide vertical lines ( you can ask your butcher to assist with this ).
- Make your cuts deep enough but not so deep that you are cutting the meat. You want to be able to get salt in between the cuts.
- Start rubbing the rind with the Maldon salt, ensuring you get enough salt into the vertical cuts.
- Then pile the leftover salt on top to have an even 2-3mm layer salt crust. ( this might look excessive, but this will help the crackling.
- The excess salt will be scraped off after the roasting is complete.
- Transfer the roasting tray with salt-crusted pork to the oven.
- Make sure your tray is on the lowest shelf option in your oven.
- Roast the pork for 2 hours, checking the process after an hour to make sure the pork is roasting evenly.
Method for the Cherry Jam:
- For cherry jam, heat oil in a saucepan over medium-high heat, fry red onion and garlic until tender (3-4 minutes), add ginger and keep frying the mixture.
- Add cherries, sugar, soy sauce, sherry wine and 150ml water, bring to a simmer and cook until cherries are tender and liquid reduces by half (4-5 minutes), then stir in vinegar, keep on reducing the sauce until jam consistency.
- Season to taste with pepper and refrigerate for at least 24 hours for flavours to develop. The Cherry jam will keep refrigerated for up to a month.
Method for the Slaw:
- Combine cabbage, bean sprouts, coriander, and spring onion in a bowl and season to taste.
- Whisk remaining ingredients in a bowl, add to cabbage mixture to taste and toss lightly to mix well.
- Serve with pork and pan juices and cherry-ginger relish.
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