Sweet and Sticky Roast Pork
Khanh OngIngredients:
- 2 oranges sliced
- thumb sized ginger, peeled and julienned
- 5 garlic cloves crushed
- 4 star anise
- 2 sticks of cinnamon
- 1kg pork neck
- 1⁄4 cup of treacle (or molasses)
- 6 bok choy
- 1 tbsp Yeo’s sesame oil
- 1 tsp white sesame seeds
- steamed jasmine rice
Method:
- Pre-heat the oven to 140C
- Place orange, ginger, garlic, star anise and cinnamon in a baking pan
- place pork on top and drizzle 1⁄2 treacle over the pork and brush so it’s covered.
- season with salt and pepper and bake but remember to bast with treacle every 30 minutes for 2 hours or until pork is tender.
- add bok choy coated in sesame oil and bake for another 10 minutes.
- cover bok choy with sesame seeds
- slice the pork and place on a platter with bok choy
- service with rice on the side
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