Slow-roasted sticky orange marmalade and five-spice pork

Recipes / Meat

This Asian-style feast is impressive, plus its easy to make. Roast pork with marmalade and Chinese five-spice flavours will be popular around the dinner table.

Recipe «Slow-roasted sticky orange marmalade and five-spice pork» presented in category Recipes / Meat, to prepare this dish you will need no more 4:20 minutes. To make this dish at home by prescription from the author sheff would need: 1/3 cup sweet orange marmalade, 1 tsp Chinese five-spice powder, 4cm piece fresh ginger, finely grated, 2kg boneless pork shoulder, 1 bulb garlic, halved crossways , 1 bunch baby bok choy, halved lengthways, 1 bunch baby pak choy, halved lengthways, 150g snow peas, trimmed , 2 tsp sesame oil, 1 tbsp oyster sauce, Steamed white long-grain rice, to serve.

Ingredients:

  • 1/3 cup sweet orange marmalade 
  • 1 tsp Chinese five-spice powder 
  • 4cm piece fresh ginger, finely grated 
  • 2kg boneless pork shoulder 
  • 1 bulb garlic, halved crossways 
  • 1 bunch baby bok choy, halved lengthways 
  • 1 bunch baby pak choy, halved lengthways 
  • 150g snow peas, trimmed 
  • 2 tsp sesame oil 
  • 1 tbsp oyster sauce 
  • Steamed white long-grain rice, to serve 

Instructions

  1. Preheat oven to 200C/180C fan-forced. Place a wire rack in a large roasting pan.
  2. Combine marmalade, Chinese five-spice powder and ginger in a bowl. Brush 2/3 of the mixture over both sides of pork. Place pork, skin-side up, on wire rack. Season with salt and pepper. Place in oven. Reduce temperature to 150C/130C fan-forced. Roast for 3 hours.
  3. Brush pork with remaining marmalade mixture. Add garlic, cut-side up, to rack. Roast for a further 1 hour or until tender.
  4. Remove pork from oven. Reserve roasted garlic. Cover pork loosely with foil. Set aside to rest. Meanwhile, increase temperature to 200C/180C fan-forced.
  5. Place bok choy, pak choy, snow peas and reserved roasted garlic in roasting pan. Drizzle with sesame oil and oyster sauce. Season with pepper. Roast for 15 to 20 minutes or until vegetables are charred and just tender.
  6. Slice pork and serve with roasted greens, garlic and steamed rice.