Treacle and Orange Pork

30 Sep 2022

Serves 6


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,


  1. Preheat your oven to 150C or 130C if using a fan oven.
  2. Arrange the orange, garlic, ginger, and star anise on a lined roasting pan. Place the pork on top
  3. Drizzle treacle all over the pork
  4. Season with salt and pepper
  5. Place the pork into the over, turning and basting once every hour for three hours
  6. Arrange the pak choy and snow peas around the pork and drizzle with vegetable oil
  7. Return the pan to the oven for a further ten minutes
  8. Allow the pork to rest, slice and serve – discarding the orange.