Pork and aromatic rhubarb traybake
Make this super simple pork and rhubarb traybake for an aromatic dinner bursting with flavour. Serve with steamed veg or rice, if you like
- Serves: 4 persons
- 50g runny honey
- 2tbsp soy sauce
- 1tbsp sesame oil
- 1tsp grated ginger
- 1orange , zested
- 1red onion , cut into slim wedges
- 2star anise
- 250g forced rhubarb stalks , sliced into 3cm pieces
- 4bone-in pork chops
- 1tsp vegetable oil
- 1tsp Chinese five-spice powder
- small handful of coriander , roughly chopped
- 1tsp toasted sesame seeds
- steamed vegetables or rice , to serve (optional)
Step 1Heat the oven to 200C/180C fan/gas 6. Combine the honey, soy sauce, sesame oil, ginger and orange zest in a bowl. Add the red onion and star anise, and toss together. Season lightly. Pour onto a baking tray, spread out, then roast for 15 mins. Add the rhubarb, tossing to combine, and roast for a further 10 mins.
Step 2Meanwhile, drizzle the pork chops with the vegetable oil, then mix in the Chinese five-spice and season well. Heat a large frying pan over a medium heat and using tongs, hold the chops fat-side down for 2 mins to brown the fat. Cook for a further 2 mins on each side, until golden brown.
Step 3Nestle the chops into the onion and rhubarb mixture and roast for 8-10 mins or until the pork is just cooked through. Remove from the oven and discard the star anise. Sprinkle over the coriander and sesame seeds. Serve with steamed veg or rice, if you like.