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Roast pork rack with cherry-ginger relish

Pork and cherries make a perfect combination - in this case we've added Chinese flavours in the form of soy sauce, ginger and star anise. The cherry-ginger relish would also be excellent served with your Christmas ham. Start this recipe a day ahead to make the relish.

You'll need

100 ml soy sauce 100 gm pitted cherries, coarsely chopped 80 ml Shaoxing wine 80 gm honey 2 tbsp Chinkiang vinegar 1 tbsp finely grated ginger, plus extra thickly sliced 3 star anise 1 tsp Chinese five-spice 1 pork rack (about 1.8kg with 6 cutlets), skin scored 6 spring onions, coarsely chopped   Cherry-ginger relish 2 tbsp grapeseed oil 2 golden shallots, finely chopped 2 garlic cloves, finely chopped 2 tbsp finely grated ginger 350 gm pitted cherries, halved 1 tbsp caster sugar, or to taste 1 tbsp soy sauce 150 ml Shaoxing wine 90 ml Chinkiang vinegar   Chinese slaw 400 gm Chinese cabbage, thinly shaved on mandolin 1 cup (loosely packed) bean sprouts, trimmed ¾ cup (loosely packed) coriander 3 spring onions, thinly sliced 2 tbsp grapeseed oil 2 tbsp brown rice vinegar 1 tbsp soy sauce 1 tbsp finely grated ginger 1 garlic clove, finely chopped


  • 01
  • For cherry-ginger relish, heat oil in a saucepan over medium-high heat, sauté shallot and garlic until tender (3-4 minutes), then add ginger and stir until fragrant. Add cherries, sugar, soy sauce, Shaoxing wine and 150ml water, bring to a simmer and cook until cherries are tender and liquid reduces by half (4-5 minutes), then stir in vinegar. Season to taste with pepper and refrigerate for at least 24 hours for flavours to develop. Cherry-ginger relish will keep refrigerated for up to a month.
  • 02
  • Preheat oven to 220C. Stir soy sauce, cherries, Shaoxing, honey, vinegar, ginger and spices in a saucepan over medium-high heat, bring to a simmer, cook until cherries turn pulpy, then set aside to cool. Place pork rack, skin-side up on a bed of sliced ginger and spring onions in a roasting pan large enough to fit pork snugly. Roast for 20 minutes, then reduce oven to 180C. Pour soy sauce mixture into pan, cover pork with foil and roast for 1 hour, basting meat occasionally with pan juices. Remove foil, roast until crackling forms (20-25 minutes), then rest for 20 minutes.
  • 03
  • For Chinese slaw, combine cabbage, bean sprouts, coriander and spring onion in a bowl and season to taste. Whisk remaining ingredients in a bowl, add to cabbage mixture to taste and toss lightly to mix well. Serve with pork and pan juices, and cherry-ginger relish.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2015

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