[AD] Aromatic Sticky Asian Roast Pork: A delicious autumnal dish of Asian style roast pork that is cooked with the Steam & Infuse™ attachment in my Stoves cooker for extra moistness & flavour. Serve with egg-fried rice and stir-fried vegetables.

Staying In-In with Stoves

Autumn is definitely here, and with all the wind and rain we’ve been having, I feel I am sharing today’s recipe for Aromatic Sticky Asian Roast Pork just in time. This is a recipe that will delight all your family and/or friends and is a fabulous Staying In-In recipe for an informal dinner party or for Sunday lunch. It’s packed with Asian spices and flavours, and uses a cheaper cut of pork, the shoulder. The pork is roasted using the top of my Stoves Richmond Deluxe 900DFT tall electric oven, with the proflex splitter (which converts the tall electric oven into 2 ovens) and using the Steam & Infuse™ attachment. It’s my latest recipe as part of my Staying In-In collaboration with the British made cooker company, Stoves, and the results were phenomenal, yielding a moist and aromatic joint of roast pork, with crispy crackling, and the sauce that was made with the cooking juices was delectable.

Following on from my last Steam & Infuse™ recipe for Scarborough Fair “Beer Can” Style Roast Chicken, today’s recipe rings the changes with pork, which I always associate with autumn. I usually cook pork with apples, but by adding Asian spices and serving this Aromatic Sticky Asian Roast Pork with egg-fried rice and stir-fry veggies, you have the perfect Staying In-In meal to impress everyone with. I love Stoves concept of “Staying In In”, basically, it’s all about staying in, as in staying at home, with good food and wine, good friends and treasured family. It’s about going that extra mile and making a night in extra special. The food is an essential part of “Staying In-In” as it forms the centre of a cosy, warm evening (or lunchtime) where the home cook can show off their skills, but in a special and very inclusive way. By sharing lovingly cooked food with your guests, there’s no need to venture out and your lucky diners can also stay the night for the ultimate “Staying In-In” experience.

Today’s recipe for Aromatic Sticky Asian Roast Pork is shared below in a printable recipe card, and a few other ideas for serving it are:

With noodles; added to a Asian style broth or soup; added to a stir-fry; as a sandwich with Asian slaw and salad; or as part of a Peking pancake style meal.

As with my recipe for Scarborough Fair “Beer Can” Style Roast Chicken, I was REALLY impressed with moistness of the pork joint, it was succulent and juicy, as well as having crispy crackling. BY cooking the pork joint “vertically” over the Steam & Infuse™ frame, you also get an all-over even roast, with no “soggy bottom” and there’s that wonderful infusion of all the Asian spices too. Please do have a look at my other Stoves Staying In-In recipes, which are listed below, and PLEASE do let me know if you make this recipe. Karen

*DISCLAIMER – THIS IS A PAID PARTNERSHIP WITH STOVES. I RECEIVED A STOVES RICHMOND DELUXE RANGE COOKER AND A FEE AS PART OF MY COLLABORATIVE WORK WITH THEM*

Aromatic Sticky Asian Pork

Print recipe

Serves	6 to 8
Prep time	30 minutes
Cook time	2 hours, 45 minutes
Total time	3 hours, 15 minutes
Meal type	Lunch, Main Dish
Misc	Serve Hot
Occasion	Birthday Party, Casual Party, Formal Party, Halloween
Region	Asian
By author	Karen S Burns-Booth

Aromatic Sticky Asian Pork: A delicious autumnal dish of Asian style pork that is cooked with the Steam & Infuse™ attachment in my Stoves cooker for extra moistness & flavour. Serve with egg-fried rice and stir-fried vegetables.

Ingredients

Pork

1.8kg boneless pork shoulder joint

Pork rub

2 tablespoons honey
1 tablespoon thick soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic granules

Steam & Infuse Sauce

2 tablespoons thick soy sauce
1 tablespoon Mirin
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon Chinese five spice
1 teaspoon ground ginger
1 teaspoon garlic granules
3 star anise
Thai basil leaves, about 5 or 6
100ml sweet chilli sauce
2 teaspoons cornflour (mixed with a little soy sauce to make a smooth paste)

To serve

Stir-fried veggies (to serve)
Egg fried rice or boiled rice (to serve)

Note

Directions

Step 1	I used the top of my Stoves Richmond Deluxe 900DFT proflex splitter oven, and preheated the temperature to 180C.
Step 2	Smear all of the pork rub ingredients all over the pork joint.
Step 3	Place the Steam & Infuse™ frame in the middle of the roasting tray. Fill the Steam & Infuse™ container with all of the sauce ingredients.
Step 4	Place the pork joint over the top of the Steam & Infuse™ frame in the roasting tray. Fill the roasting try with water, and make sure to regularly top it up throughout cooking.
Step 5	Place the roasting tray in the preheated oven and roast for 2 1/2 hours, until the pork crackling is crispy and the juices run clear. Remove from the oven and Leave to rest for at least 15 mins. Then, carefully remove the pork joint from the Steam & Infuse™ framework, and place it on a serving platter and cover loosely with foil.
Step 6	Decant the cooking juices in the roasting tray AND the Steam & Infuse™ sauce ingredients from the pot into a saucepan and heat until boiling. Continue to boil until the sauce has reduced by a third and then stir in the cornflour mixture and heat until it has dissolved and you have a thick coating sauce.
Step 7	Serve the pork in thick slices over the cooked rice and stir fried veggies, and pour over the sauce.