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This recipe was uploaded by Glamourouschef
Rub the soy sauce into skin and the meat
In a pestle and motar, lightly crush the fennel seeds, coriander seeds and star anise.
Rub the crushed herbs into the skin of the pork, reserve 1 tsp to be used in the sauce.
Place the pork on a rack inside a roasting tray, roast in the oven for 25 mins.
Turn the heat down to 160C/fan 140C/gas 3, pour 1 cup of water into the roasting tray while the meat remain on the rack, roast for a further 1 hour. Top up with water throughout.
While the pork is cooking, prepare the sauce:
In a small saucepan, heat some oil and slowly fry the grated ginger until it changes to a very light golden colour (around 1-2 mins)
Add the cinnamon stick, star anise, plums, red wine vinegar, 1Tsp of herb mix set aside earlier and brown sugar. Give it a good mix in the pan, cover and lower the heat. Cook for around 20 mins or until the sauce is slightly sticky and syrupy. Mash the plums with the back of a spoon if it is not completely broken up during cooking, this will release more juice and increase the volume for generous portions when serve.