How to Cook
- With a sharp knife score the pork thinly if it hasn’t been done or alternatively get the butcher to do this for you. Rub the skin with salt. Place on a tray and cover with baking paper. Refrigerate for 4 hours or ideally overnight to allow the skin to dry out.
- Preheat oven to 150°C (fan assisted). Put the onions and star anise into a roasting dish.* Sit the prepared piece of pork on the onions. Pour the apple juice around the base of the pork, to avoid getting the skin wet.
- Roast for 2 - 2 ½ hours, until the pork is tender. During cooking make sure that the liquid does not evaporate adding more apple juice or water if necessary.
- Remove the pork from the roasting dish. Pour the remaining apple jus and onions into a saucepan. Increase the oven temperature to 200°C (fan assisted). Put the cooked pork into the roasting dish and return it to the oven for a further 15-20 minutes, until the crackling has crisped.
- Reduce the onion and apple jus until reduced to a sticky jam consistency. Remove the star anise.
- Chilli, Fennel and Apple Slaw
Toss together finely sliced fennel and cabbage, grated carrot and apple. Mix through HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise.
- Microwave or steam Bao buns according to packet directions. Fill buns with HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise, thickly sliced pork, glazed onions and prepared slaw. Sprinkle with toasted sesame seeds.
* Make sure the roasting dish is appropriate for the size of pork. Too big and the liquid will evaporate too quickly.
** To ensure you get good crackling skin it must be well dried out.
** You can purchase Bao buns from selected New World, Pak’n Save and Countdown stores. We’ve used Kungfood Bao buns.