Orange and ginger slow-roasted pork shoulder

Cooking Meat Orange and ginger slow-roasted pork shoulder

Come in from the cold and warm up with orange and ginger slow-roasted pork shoulder!

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine pork, ginger, orange juice, sugar, wine and kecap manis in a large glass or ceramic dish. Cover. Refrigerate for 1 hour or overnight.
  2. Preheat oven to 160°C/140°C fan-forced. Transfer pork and marinade to a large ovenproof dish. Cook for 1 hour 30 minutes, basting with marinade (cover with foil if over-browning during cooking).
  3. Add carrot, parsnip and orange wedges. Cook for 40 minutes or until pork is browned and cooked through and vegetables tender. Serve.

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1.5kg boneless pork shoulder
2cm piece fresh ginger, peeled, grated
1/4 cup orange juice
1/4 cup brown sugar
1/4 cup Chinese rice wine
1 tbsp kecap manis
1 bunch baby carrots, trimmed, peeled
4 small parsnips, peeled, quartered
1 orange, cut into wedges

Adv

Autors
Preparation time
1:10
Cooking time
2:10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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