- 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
- 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
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.
Cooling time 5 minutes
Resting time 15 minutes
Drink match 2011 Rochford Yarra Valley Cerberus, Yarra Valley, Vic ($27)
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.
• 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 here.