Spiced pork

With miso & apple with chinese pancake

PrepTime 15 Mins
Serves 5-6
Cook Time 120 Mins

1.6kg collar butt

50g red miso paste

10g smoked hot paprika

1 tbsp sesame oil

1 medium granny smith apple, cored

1 small onion, peeled

3cm piece of ginger

3 cloves garlic, peeled and sliced

25g honey

1 tsp five-spice powder

Salt, to taste

To Serve:

Chinese pancakes, store bought

Sliced spring onions

Hoisin sauce


Fresh herbs

  1. 1

    Cut the pork into five or six large pieces, and place them in a large
    ovenproof casserole dish with a lid.

  2. 2

    Mix the miso paste, paprika and sesame oil in a bowl.

  3. 3

    Coarsely grate the apple, onion, ginger, then add with the garlic to the sauce. Mix well, spoon on the meat and coat it well, then bake at 180°C/160°C fan with the lid on for about 1½ hours until starting to become tender.

  4. 4

    Then stir in the honey, five-spice powder and salt and bake uncovered for about an hour more or until the sauce is thick and the meat starts to fall apart.

  5. 5

    Serve the meat in chinese pancakes with spring onion, cucumber, hoisin and fresh herbs.

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