Come in from the cold and warm up with orange and ginger slow-roasted pork shoulder!
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 (see note)
- 1 tablespoon kecap manis
- 1 bunch baby carrots, trimmed, peeled
- 4 small parsnips, peeled, quartered
- 1 orange, cut into wedges
Method
- Step 1Combine pork, ginger, orange juice, sugar, wine and kecap manis in a large glass or ceramic dish. Cover. Refrigerate for 1 hour or overnight.
- Step 2Preheat 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).
- Step 3Add carrot, parsnip and orange wedges. Cook for 40 minutes or until pork is browned and cooked through and vegetables tender. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1631 kj
Energy
10g
Fat Total
4g
Saturated Fat
3g
Fibre
51g
Protein
155mg
Cholesterol
431.96mg
Sodium
12g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
You could use dry sherry instead of rice wine.
- Author: Emma Braz
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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