Orange and ginger slow-roasted pork shoulder

Orange and ginger slow-roasted pork shoulder

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

The ingredient of Orange and ginger slow-roasted pork shoulder

  1. 1.5kg boneless pork shoulder
  2. 2cm piece fresh ginger, peeled, grated
  3. 1/4 cup orange juice
  4. 1/4 cup brown sugar
  5. 1/4 cup Chinese rice wine (see note)
  6. 1 tablespoon kecap manis
  7. 1 bunch baby carrots, trimmed, peeled
  8. 4 small parsnips, peeled, quartered
  9. 1 orange, cut into wedges

The instruction how to make Orange and ginger slow-roasted pork shoulder

  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 160u00b0C/140u00b0C 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.

Nutritions of Orange and ginger slow-roasted pork shoulder

fatContent: 389.809 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 51 grams protein
sodiumContent: 155 milligrams cholesterol

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