Slow-Roasted Orange and Ginger Pork
This slow roasted pork is tender and full of flavour, with subtle heat from the ginger and a hint of citrus. The slow roasting brings everything together for a rich, satisfying dish.
1 hr 40 mins
Easy
8
What you’ll need
INGREDIENTS
- 2.5kg SunPork Fresh Foods Collar Butt
- 1 Tbsp. olive oil
- 6 sprigs fresh rosemary
- 10 garlic cloves
- 1 large orange, zested and juiced
- 4 Tbsp. orange marmalade jam
- 2 Tbsp. honey
- 1 Tbsp. fresh ginger, grated
- 2 Tbsp. red wine vinegar
How to make it
- Pre-heat fan forced oven 150˚C.
- Truss collar and season with salt & pepper.
- In a fry-pan over med-high heat, add oil and sear all sides of the pork.
- Place the pork onto a rack in a roasting pan, arrange two rosemary sprigs, eight garlic cloves and orange zest around the pork, then roast in the oven for 1 hr.
- Add orange juice, marmalade, honey, ginger, red wine vinegar, one sprig of rosemary and the remaining garlic, crushed, to a small saucepan then simmer over med. heat until glaze starts to thicken and become slightly sticky. Set aside.
- After 30 mins, baste the pork with glaze every 15 mins until the internal temp. of the pork reaches 65˚C.
- Remove the pork from the oven, baste with glaze and rest for approx. 10 mins before slicing.
- With the remaining glaze, return to a fry-pan over med. heat, then add pan juices and simmer for 2 mins to create a wonderful flavoured jus. Pour over the sliced pork before serving.
- Serve with salad or roasted vegetables.
