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Angela's Slow Roasted Ginger Pork

Succulent slow-roasted pork shoulder rubbed with a garlic and ginger paste, featuring a perfectly crisp crackling finish.

Gluten-FreeDairy-FreeDinnerPorkMain CourseGingerSlow Roasted

Estimated Nutrition

Per Serving Total
Calories 1690.4 kcals 10142.1 kcals
Carbohydrates 1.7 grams 10.2 grams
Fat 128.7 grams 772.3 grams
Protein 128.1 grams 768.4 grams
Cook Time
350 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
60
ml
White Wine Vinegar
Meat
4
kg
Pork Shoulder
Skin scored
NutsSeeds
4
clove
Garlic
Peeled and roughly chopped
OilsFats
45
ml
Olive Oil
Vegetables
4
cm
Ginger
Fresh root, peeled and roughly chopped

Steps

  • Preheat the oven to 220°C.
  • Place the pork skin-side up on a rack over a roasting tin.
  • Pound the garlic and ginger into a rough paste and mix with oil and vinegar.
  • Rub the paste over the scored pork skin and roast for 30 minutes.
  • Reduce the oven temperature to 150°C.
  • Turn the pork skin-side down and roast for 4 to 5 hours.
  • Increase the oven temperature back to 220°C.
  • Flip the pork skin-side up and roast for 20 minutes to crisp the crackling.
  • Rest the meat for 15 minutes before carving.
  • Separate the crackling and carve the tender meat to serve.