Image and Recipe from Taste​

A delicious one-pan treacle and orange roast pork, served with rice, pak choy and snow peas.

Ingredients (11)

• 2 oranges, sliced

• 5cm piece fresh ginger, peeled, sliced lengthways

• 2 garlic cloves, sliced

• 2 star anise

• 1.5kg pork neck (scotch)

• 1/4 cup treacle

• 6 baby pak choy, halved

• 200g snow peas, trimmed

• 1 tbsp vegetable oil

• 1 tbsp sesame oil

• Steamed jasmine rice, to serve

Method

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• Step 1

Preheat oven to 150C/130C fan-forced. Line a roasting pan with baking paper.

• Step 2

Arrange 2 oranges, sliced, 5cm piece fresh ginger, peeled, sliced lengthways and 2 garlic cloves, sliced slices over the centre of prepared pan. Add 2 star anise. Place 1.5kg pork neck (scotch) on top. Drizzle 1/4 cup treacle all over pork. Season with salt and pepper. Bake, turning and basting pork every hour, for 3 hours or until pork is tender (orange will caramelise and blacken during cooking).

• Step 3

Arrange 6 baby pak choy, halved and 200g snow peas, trimmed around pork. Drizzle with 1 tbsp vegetable oil. Bake for 10 minutes or until vegetables are tender.

• Step 4

Slice pork. Drizzle vegetables with 1 tbsp sesame oil. Serve pork and vegetables with Steamed jasmine rice, to serve, discarding orange.​

 

[Ebby]

The Australian treacle is so bitter so why put it on pork you are going to roast?

 

[Babybird]

The Australian treacle is so bitter so why put it on pork you are going to roast?

Try it it's not bitter