Honey ginger glazed pork

Photographer: Louise Lister. Stylist: Yael Grinham
Photographer: Louise Lister. Stylist: Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Pork

Honey ginger glazed pork
INGREDIENTS

10 small (800g) white onions
1 tablespoon vegetable oil
2kg lean pork neck, tied with kitchen string
2 small chicken stock cubes
3 cups (750ml) boiling water

honey ginger glaze
¼ cup (90g) honey
¼ cup (55g) glacé ginger, chopped finely
¼ cup (55g) firmly packed brown sugar
2 tablespoons water
METHOD

Preheat oven to 160°C (140°C fan-forced).

Honey ginger glaze
Combine ingredients in a small saucepan, stir over medium heat until +sugar is dissolved and mixture comes to the simmer. Cool for
5 minutes. Blend or process until smooth.

Peel onions, leaving root ends intact; trim roots. Cut each onion in half through the root to keep layers intact.

Heat oil in a large flameproof baking dish over a high heat. Cook pork, turning until browned all over. Add onions to same dish around pork; cook until browned both sides. Combine crumbled stock cubes and boiling water in a heatproof jug; stir until stock is dissolved. Pour around pork in dish. Cover dish with foil and bake for 1½ to 2 hours (pork will be more tender after 2 hours, but is more difficult to slice).

Remove dish from oven and increase oven temperature to 200°C (180°C fan-forced). Remove foil and string from pork; brush top of pork with Honey Ginger Glaze. Cook, uncovered, for a further 40 minutes or until well browned, brushing with glaze once during cooking.

Transfer pork and onions to serving platter; cover to keep warm. Stand for 15 minutes.

Strain pan juices from dish through a fine sieve into a small saucepan; bring to boil. Skim the surface, if necessary.

Serve sliced pork with onion and pan juices.

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