This recipe was first found in Sophie Grigson‘s “Country Kitchen” – we’ve found, through lack of Port in the kitchen, that it also works perfectly well with sherry and other fortified wines.
About to re-create this recipe again for a group staying with us from France. When searching for the recipe, I was reminded that I had promised to share it with some guests who stayed at the end of April on our Cairngorm 4000ers itinerary. I didn’t need to worry about any leftovers then!
1.25 – 1.5kg boned, rolled loin of pork (or any other rolled joint of port)
2 tablespoons of sunflower oil (we use less and often other varieties of oil or 1 cal spray)
1 onion sliced
6 cloves of garlic, whole but not peeled
2cm root ginger, finely chopped (usually an estimate for us as we often keep our ginger prechopped in ice cubes)
1 good-sized sprig of rosemary
1 whole star anise
85ml ruby port
3 tbs dark soy sauce
1 tbs tamarind purée or lemon juice
2 tbs light muscovado sugar
plenty of pepper
I used the slow cooker rather than a casserole in the oven.
Brown your joint all over, then soften the onion in the same fat after removing the pork temporarily from your casserole, or if using a slow cooker add to the pot now. Pour off excess fat or if using the slow cooker, remove the onions with a slotted spoon and add to the slow cooker.
Add all the remaining ingredients.
Turn on the slow cooker or add to a preheated oven at 140oC. Braise the meat gently for 3 hours or leave in slow cooker for at least 4 hours.
Slice pork and drizzle with juices to serve.