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Ginger Pear Marinated Pork Roast

Course Main Course
Cuisine Asian
Prep Time 6 hours
Cook Time 50 minutes
Total Time 6 hours 50 minutes


  • 1 star anise
  • 4-5 peppercorns
  • 3 cloves
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon fennel seeds
  • 1 onion
  • 1 ½ tablespoons garlic paste
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 1 pear
  • 2 pounds pork roast


  1. Grind the star anise, peppercorns, cloves, cinnamon, and fennel seeds with a pestle and mortar. Filter the fine ground pieces through a sieve and put them in a bowl. Discard the leftover chunks.
  2. Peel and cut the onion into thin wedges and spoon the garlic paste into a bowl.
  3. Add the ground spices to the garlic paste. Add the sesame oil, soy sauce, and vinegar to the bowl and stir to combine. Grate the ginger and add it to the mixture. Grate the pear down to the core and add it to the marinade and mix well.
  4. Place the pork roast in a large resealable bag and add in the cut onions and marinade. Seal the bag and massage the marinade into the onions and pork until it’s completely covered. Refrigerate for at least 6 hours or overnight.
  5. Remove the roast from the refrigerator about 30 minutes before cooking and preheat the oven to 350 F.
  6. Transfer the pork, onions and marinade from the bag to a roasting pan. Cover it with aluminum foil and place it in the oven to roast for 40 minutes. Halfway through cooking, remove the aluminum foil and spread the juices and seasoning on top of the roast and recover.
  7. Remove the aluminum foil and turn up the heat to 400 and cook the roast another 10 minutes so that the outside can brown. The roast is done it reaches an internal temp of at least 145F.
  8. Take the roast out of the oven and allow it to rest 5-10 minutes with aluminum foil tented over it to keep it warm before serving.