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Five-spice slow roast pork
Ingredients
(serves 6-8)
2 tbsp Chinese five spice powder
1½ tbsp sea salt
1 tbsp olive oil
¼ cup water
2.25kg pork shoulder roast
Method
• Rub the five spice powder and salt all over the pork, then rub over the oil.
• Place the pork roast, fat side up, in the 5.5L ceramic pot, add the water.
• Cover and cook on LOW for approximately 4-5 hours, or HIGH for
approximately 2½ hours.
• Insert a meat thermometer into the roast and when the internal temperature
has reached 71ºC, take the roast out of the pot and rest it, covered with foil, on
a carving board.
• Serve with roast potatoes, vegetables or apple ginger compote.
Apple Ginger Compote with Toasted Walnuts
Ingredients
(serves 6-8)
6 Granny Smith apples, cored, sliced
4 cinnamon sticks
1 cup raisins
1 cup brown sugar
5cm piece fresh ginger, peeled and finely minced
Juice and zest of 1 lemon
½ cup water
1 cup chopped walnuts, toasted
Method
• Place all compote ingredients in the 5.5L ceramic pot and stir to combine.
• Cover and cook on LOW for 5 hours, or on HIGH for 3 hours.
• Stir and remove cinnamon sticks before serving.
• Serve warm or cold, with pork for dinner, over vanilla ice cream for dessert,
or with French toast for breakfast.
5.5L Pot Recipes (Cont.)
