One-pan treacle and orange roast pork


  • 2 oranges, sliced
  • 5cm ginger, peeled, sliced (lengthways)
  • 2 garlic cloves, sliced
  • 2 star anise
  • 1.5kg pork neck (scotch)
  • 1/4 cup treacle


  1. Preheat oven to 150°C.
  2. Line roasting pan with baking paper.
  3. Arrange orange, ginger and garlic slices over centre of prepared pan.
  4. Add star anise and place pork on top.
  5. Drizzle treacle over pork and season with salt and pepper.
  6. Bake, turning and basting pork every hour, for three hours or until pork is tender.
  7. Remove from oven when pork is cooked through and leave to sit 15 minutes before serving.

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