This is Sunday’s roast, which I served with rice, pumpkin, cauliflower and cheese bake.
1.5 kg Pork Sirloin
4-5 garlic cloves sliced into 3
1 onion, quartered, pulled apart
1 tsp fennel seeds
leaves of 2 sprigs of thyme
1 tsp ginger powder
1 tsp kosher salt
1 tsp 5 spice powder
1 tblsp light soya sauce
1 tblsp Hoisin sauce
1 tblsp shaoxing rice wine
1 tsp sesame oil
1 chicken stock cube
1 cup boiling water
1 tblsp apple cider vinegar
4 thyme sprigs
Preheat oven to 200C.
Make slits/pockets in pork.
Grind fennel seeds and thyme leaves in pestle and mortar.
Insert garlic slices, thyme and fennel in pockets.
Rub in salt, ginger and then 5 spice powder.
Place in roasting pan.
Mix together soya sauce, hoisin sauce. rice wine and sesame oil and pour over pork, spreading with a spoon.
Add thyme sprigs on top.
Place the onion leaves around the pork.
Crumble stock cube over onion.
Mix apple cider vinegar and boiling water and pour around the pork. Cover.
Reduce oven temperature to 180C.
Roast covered for about 1 hour – checking after 45 minutes depending on the size of your pork.
This pork had no crackling.
Prepared, tried and tested by: Melanie Kramar
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