TASTE's collection of ultimate slow-roast recipes

Boards and

Pulled pork sliders

6 hours

Beef recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Beef recipes

Tender beef shortrib with carrot salad

2 1⁄2 hours

Asian recipes

Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

Lamb recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Pork recipes

Fragrant pork with home-made pickle

6 hours

Lamb recipes

Braised lamb with celery salsa

5 hours

Beef recipes

Oxtail with creamy polenta

5 hours

Duck recipes

Duck ragú pie

4 hours

Asian-style slow-cooked pork shoulder

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

2.5 kg bone-in pork shoulder, rind removed
Sea salt and freshly ground black pepper, to taste
1 t Chinese five-spice powder
2 baby pak choi, punnets
Sesame oil, to taste

For the sauce:

1⁄2 cup soya sauce
1 T rice vinegar
1⁄4 cup orange juice
1⁄4 cup Chinese barbeque sauce
1 T sriracha sauce
50 g brown sugar
1 cup chicken stock
3 large garlic cloves, grated
1 x 2.5 cm piece ginger peeled and grated
1 star anise
1 T sesame oil, plus extra for dressing
1 spring onions, bunch, halved lengthways
1 orange, juiced
1 - 2 t brown sugar

For serving:

Hot jasmine rice
Butter lettuce
Sriracha sauce (optional)
Whole radishes and spring onions (optional)

Method

Preheat the oven to 160°C. Season the meat and rub in the five-spice powder. Place the meat, fat side up, in an oiled, heavy casserole dish. Mix the ingredients for the sauce except the orange juice and sugar and pour over the pork.
Cover with a sheet or two of baking paper and a tight- fitting lid. Bake for 3 hours, or until the meat is soft enough to shred, but do not shred yet. Once the meat is tender, remove and keep warm.
To finish the sauce, remove the spring onions from the sauce in the casserole. Add the orange juice and sugar. Reduce over a brisk heat until slightly thickened and syrupy. Skim off the fat.
The sauce should be salty-sweet.
Steam the pak choi until just tender. Dress with sesame oil.
Serve the pork with the sauce on the side. Put out bowls of lettuce leaves, hot steamed rice and pak choi and, if you like, whole radishes and spring onions for nibbling.
Pull apart the pork at the table and wrap the shredded meat in lettuce leaves or spoon over rice, adding sauce and sriracha to taste.

Cook's note: This takes time, but not much effort, so get it on early and your Sunday lunch is guaranteed to be off the charts.

Discover more slow roast recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Lemon-braised pork neck with gremolata

Braised lamb shoulder with basil-and-pistachio pesto

Pulled pork sliders

Slow-roasted brisket and smoky beans

Tender beef shortrib with carrot salad

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Yoghurt-marinated leg of lamb stuffed with spinach

Fragrant pork with home-made pickle

Braised lamb with celery salsa

Oxtail with creamy polenta

Duck ragú pie

Asian-style slow-cooked pork shoulder

Asian-style slow-cooked pork shoulder

Ingredients

Method