Chinese Pork

Serves: 4-6 
Time to cook: 2 hours 


900g (2Ib) lean boneless pork leg joint 
2 cloves garlic 
2.5cm (1inch) root ginger 
1x 5ml spoon (1tsp) Chinese five spice 
2x 15ml spoon (2tbsp) soft brown sugar 
2x 15ml spoon (2tbsp) dark soy sauce 
2 star anise 
2x 15ml spoon (2tbsp) apple juice 
200ml (1/3 pt) pineapple juice 
Roasting tin with lid, knife, garlic press, chopping board, small bowl, mixing spoon, pastry brush and measuring jug. 
1. Pre-heat the oven to 190°C or Gas Mark 5. 
2. Cut the strings of the lean boneless pork leg joint, flatten out and place into a large
roasting tin.
3. Peel and crush the garlic.
4. Peel and thinly slice the ginger.
5. Mix together the Chinese five spice, soft brown sugar, dark soy sauce, star anise, apple
juice, crushed garlic and root ginger.
6. Spread the mixture over the pork, cover and marinate in the fridge for about 30 – 60
7. Add the pineapple juice to the pork, cover with a lid and cook for approximately 2 hours
until the meat is tender.
8. Remove the lid for the last 20 minutes to crisp the outside of the meat.
Top tips
  • Serve the pork, sliced or in chunks, in a bowl with thick noodles and garnish with thick sticks of cucumber, spring onion, root ginger and a large spoonful of juice.
  • Try adding 2x 15ml spoon (2tbsp) Chinese cooking wine or sherry to the marinade instead of the apple juice.
Did you know?
  • Raw meat, such as pork leg joints, should be covered and stored separately, below cooked foods in the fridge.
Weigh, measure, handle raw meat, peel, crush, knife skills (bridge and claw), mix, spread, chill and pot-roast.
Nutrition information per 100g/serving: Energy 497/1242kJ, protein 19.7/49.3g, carbohydrate 5.9/14.7g, carbohydrate of which sugars 5.4/13.5g, fat 2.0/5.0g, saturated fat 0.7/1.7g, dietary fibre 0.0/0.1g, salt 0.6/1.4g, iron 1.0/2.4mg