Recipe: Slow-roast Pork with Chilli and Orange

Roast Pork 540X300

Serves 8  -  6 hours + marinating


  • Boneless rolled pork shoulder 1, approx 2kg
  • Oranges 2, zested and juiced
  • Brown sugar 2 tbsp
  • Light miso paste 1 tbsp
  • Dried red chillies 2
  • Onion 1, sliced
  • Red chilli 1, diced

How to make

  • Dry the pork shoulder skin with kitchen paper, score it with a very sharp knife and put it in a dish. Mix the orange zest and juice with the sugar and miso and add the dried red chillies. Pour this over the pork, cover and leave overnight, or for several hours.
  • Heat the oven to 150C/fan 130C/gas 2. Lay the onion slices in a roasting tin and put the pork on top, skin-side up. Pour over the marinade and then add a mug of water to the tin. Cover the lot with foil and cook for 4 hours.
  • Take off the foil and turn the oven up to 180C/fan 160C/gas 4. Baste the pork with any juices and cook it for a further hour, then turn the oven up again to 200C/fan 180C/gas 6. Making sure the juices don't burn, add more water if you need to. Cook for 30 minutes to make sure the skin crisps. Lift the pork onto a plate to rest, pour the juices into a bowl and add the fresh chilli.
  • Pull the pork into chunks and dress them with the juices, add the cooked onion if you like. Serve with baked potatoes or buns to stuff it into.

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