AT A GLANCE
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.
|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.|