Juicy pork roast with a coating of sticky, crunchy cracking; what could be more inviting?
Nothing says Christmas like a delicious roast pork cooking away in the oven and it’s never too early to start planning your holiday menu.
This family favourite is an absolute winner melt-in-the-mouth pork drizzled in a treacle syrup that makes for the perfect Christmas lunch or dinner companion. While it takes a little longer to cook, this tasty recipe is definitely worth the fuss.
Everyone knows the crackling is the best part of a pork roast and this version really takes things to the next level with a sticky orange and ginger glaze that will have you licking every morsel of flavour off the plate!
Leftovers can be used in a tasty toasty the next day, or shredded and repurposed into a delicious taco filling.
- 2 oranges, sliced
- 5cm ginger, peeled, sliced (lengthways)
- 2 garlic cloves, sliced
- 2 star anise
- 1.5kg pork neck (scotch)
- 1/4 cup treacle
- Preheat oven to 150°C.
- Line roasting pan with baking paper.
- Arrange orange, ginger and garlic slices over centre of prepared pan.
- Add star anise and place pork on top.
- Drizzle treacle over pork and season with salt and pepper.
- Bake, turning and basting pork every hour, for three hours or until pork is tender.
- Remove from oven when pork is cooked through and leave to sit 15 minutes before serving.
Feel free to serve with a side of steamed rice!