Orange and ginger slow-roasted pork shoulder

Recipes / Meat

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

Recipe «Orange and ginger slow-roasted pork shoulder» presented in category Recipes / Meat, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.