Sweet and Sticky Roast Pork

Khanh Ong

Ingredients:

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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