Treacle and Orange Pork
Serves 6
INGREDIENTS
2 Oranges, sliced
5cm of fresh Ginger, peeled and sliced
2 Garlic cloves, sliced
2 Star anise
1.5kg Pork neck
1/4 cup of treacle
6 baby pak choy, halved
200g snow peas, trimmed
1 tbsp vegetable oil
1 tbsp sesame oil
Steamed jasmine rice to serve,
METHOD
- Preheat your oven to 150C or 130C if using a fan oven.
- Arrange the orange, garlic, ginger, and star anise on a lined roasting pan. Place the pork on top
- Drizzle treacle all over the pork
- Season with salt and pepper
- Place the pork into the over, turning and basting once every hour for three hours
- Arrange the pak choy and snow peas around the pork and drizzle with vegetable oil
- Return the pan to the oven for a further ten minutes
- Allow the pork to rest, slice and serve – discarding the orange.